Hasselback potatoes

Hasselback potatoes. Raw peeled potato, Butter, Table salt.

John Duxbury

15 + 55 min · 4

Ingredients

• 800 g Raw peeled potato
• 30 g Butter
• 3 g Table salt
• 25 g Fresh white breadcrumbs

Preparation

1. Heat the oven to 220°C. Peel the potatoes and cut thin parallel slices without cutting through the base; two wooden spoon handles can act as stops.
2. Melt the butter. Put the potatoes in a baking dish, brush with half the butter and season with salt. Roast for 35 minutes, brushing with the remaining butter halfway through.
3. Sprinkle with the breadcrumbs and roast for another 15–20 minutes until tender inside and crisp at the edges. Serve hot.