Roasted hasselback potato recipe with herbs, chilli and orange butter. These crispy roasted hasselback potatoes are a great side for a Sunday roast.
Ingreadient:
- 1 kg baby chat potatoes
- 2 tbsp olive oil
- 100g Western Star Spreadable Butter
- ½ tsp chilli flakes
- Zest of half an orange
- ¼ cup mixed herbs, leaves chopped finely (parsley, mint and rosemary)
Direction:
- Preheat oven to 180°C
- In a small bowl mix together the butter, herbs, chilli flakes, orange zest. Place a potato on a chopping board and using a small sharp knife, cut thin slices through the potato in 3 mm intervals. Being careful not to cut all the way through the potato. Continue with remaining potatoes
- Place potatoes into a roasting tray and drizzle with oil, season with salt and pepper and toss to combine. Place ½-1 tsp of butter on top of each cut side of potato (there should be some butter left over). Place the tray into the oven and cook for 50 minutes or until potatoes are golden and crunchy. Remove the potatoes from the oven and carefully toss through remaining butter. Serve immediately
