Sage and Garlic Hasselback Potatoes
Ingredients
- 6 medium potatoes, any variety (about 2lb/900g)
- 1/4 cup fresh sage, leaves only (3 tbsp if using dried)
- 3 tbsp avocado oil (or other unflavoured oil suitable for roasting)
- Sea salt and freshly ground black pepper
- 2 cloves garlic, crushed
Preparation
Preheat oven to 400°F/205°C.
Cut a series of 3-5mm slices into each potato, about 2/3 of the way through to create a sequence of slits.
Chop sage very finely with a knife and place in a small bowl (if using dried, use a pestle and mortar to grind sage finely).
Add olive oil to sage and mix thoroughly.
Place potatoes on a baking sheet and using hands, rub sage sage/olive oil mixture into them.
Season with salt and pepper and bake in oven for 35 minutes.
Remove potatoes from oven and sprinkle crushed garlic over them, pushing it between slices so potatoes absorb flavour.
Using pastry brush, quickly re-coat potatoes in oil and bake for another 20 minutes or until potatoes are golden and tender on the inside.
Remove and serve hasselback potatoes as they are, or with extra salt and freshly chopped herbs sprinkled over them for extra colour.
Tips
To make cutting easier, place handles of two wooden spoons on a chopping board on either side of potato to stop the knife slicing all the way through.
Test potatoes with a fork to ensure they are cooked.
