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Hasselback new potatoes with oregano
Tuesday, 30 May 2017 - 11:14 | Views - 709
Ingredients
800g new potatoes
40g unsalted butter
2 tbsp extra virgin olive oil
2 tbsp fresh oregano
PREP: 10 MINS
COOK: 45 MINS - 1 HR
Method
1)First, prep the potatoes.
800g new potatoes
40g unsalted butter
2 tbsp extra virgin olive oil
2 tbsp fresh oregano
PREP: 10 MINS
COOK: 45 MINS - 1 HR
Method
1)First, prep the potatoes.
Put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a chef’s knife – the spoon will stop you from cutting all the way through the potato.
2)Once all the potatoes are prepped, heat oven to 200C/180C fan/gas 6.
2)Once all the potatoes are prepped, heat oven to 200C/180C fan/gas 6.
Put the butter and oil in a roasting tin over a medium heat to melt the butter.
Tip in the potatoes, season, and scatter over the oregano.
Tip in the potatoes, season, and scatter over the oregano.
Give the potatoes a good toss so they’re coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.
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