Sage and Garlic Hasselback Potatoes
Ingredients
- 6 medium potatoes, any variety (about 2lb/900g)
- 1/4 cup fresh sage leaves (3 tbsp if dried)
- 3 tbsp oil
- Salt and pepper
- 2 cloves garlic, crushed
Preparation
Preheat oven to 400°F/205°C.
Cut 3-5mm slices into each potato, about 2/3 of the way down, to create slits. Place handles of two wooden spoons on either side to prevent cutting all the way through.
Chop sage finely and place in a small bowl. If using dried sage, grind it finely with a pestle and mortar.
Add oil to the sage and mix thoroughly.
Place potatoes on a baking sheet and rub the sage and oil mixture into them.
Season with salt and pepper and bake in the oven for 35 minutes.
Remove potatoes from oven, sprinkle crushed garlic over them, pushing it between the slices. Quickly re-coat with oil using a pastry brush and bake for another 20 minutes or until golden and tender.
Serve as they are, or with extra salt and freshly chopped herbs.
