Hasselback potatoes with browned butter and bay leaves
A pleasingly retro way to prepare potatoes, the hasselback technique allows flavour to permeate the vegetable.
- 4 - 6 King Edward potatoes - scrubbed
- 4 cloves garlic - thickly sliced
- 50 g butter
- 2 bay leaves - fresh or dried
- salt - to taste
- pepper - to taste
Preheat the oven to 180 °C.
Using a sharp knife, hasselback each potato and arrange in a roasting dish.Poke a few slices of garlic into each potato.
In a saucepan, gently heat the butter and bay leaves, removing the leaves once the butter begins to brown.
Poke the leaves in between the slices of the potatoes and pour over the browned butter. Season the potatoes with salt and pepper and roast for 30–40 minutes or until golden brown and crispy.
Reprinted with permission of Georgia East from her new cookbook - West Coast Wander, published by Penguin Random House Publishers.