Hasselback Potatoes

I had some leftover potatoes screaming to be used. I had just been to the grocery store and wanted to make something really simple but still interesting. This side dish is just really simple to make but still has that wow factor which makes you look like you made an effort (and of course if you have many mouths to feed it will be a bit time consuming).

I used small potatoes with the skin on cause I think they look better unpeeled and taste better.

You will need:
5-10 Potatoes
25g Butter
2.5 tbsp Olive oil
salt
(If you want you can always add herbs)

To make the Hasselback place the potatoes one at a time onto a spoon and cut thin slices. The spoon prevents you from cutting the potato all the way through creating this beautiful fan effect when cooked. You can also place them between two chopsticks if you like.

Heat up the oven to 220°C
Take a small pot and heat up the butter and oil until melted.
Place the potatoes into a roasting pan and pour the melted butter oil onto them, making sure you get some of that goodness inbetween the slices. Sprinkle each potato with Maldon flake salt.
Pop them into the oven for 30-40 mins depending on the size of your tatties.
Every once in awhile make sure to spoon some of the butter oil into the slices. This way they will cook faster and roast up nicely golden which is what you want.

I also cooked some broccoli and sautéed some kale to add some greens to the potatoes.

Serve with Any fish, meat or poultry of your choice. I just had some store bought smoked salmon with mine.