Crunchy Hasselback Potatoes
- Ingredients
- 30g / 2 tbsp Dairygold
- 12 medium new potatoes (prewashed)
- 5 tbsp olive oil
- Pinch of salt
- Instructions
For all of our ever-broadening palates, most Irish homes still enjoy a good potato at dinnertime. So it’s always good to find new and tasty ways to dish up spuds they’ll like, such as these Hasselback potatoes – soft, crunchy and golden with Dairygold.
Ingredients
- 30g / 2 tbsp Dairygold
- 12 medium new potatoes (prewashed)
- 5 tbsp olive oil
- Pinch of salt
Instructions
Pre-heat your oven to 400°F/ 200°C/Gas Mk 6.
Make several cuts into each potato at 3mm intervals, cutting through about half way each time.
Put your Dairygold and olive oil into a roasting dish, put it on the hob, and heat until sizzling.
Now, tip in the potatoes and turn them in the Dairygold mixture until covered. To make sure you get maximum coverage, spoon the mixture on top of the potatoes as well.
Flip each potato over in the roasting dish so it’s cut side down. Sprinkle with salt and roast for 40 minutes until cooked, golden and crisp.
