Loaded hasselback potatoes
Shoutout to mum for teaching me this recipe. This is my go to side dish for when I want to serve something up that looks impressive but is actually pretty easy. Goes great with a perfectly cooked scotch fillet and a cheeky red. - Luca Farmer
SERVES 5
INGREDIENTS
2 kg small white potatoes
Olive oil
2 cloves of garlic
Salt & pepper
4 rashers of streaky bacon, diced
Parsley
1/2 cup grated tasty cheese
METHOD
Preheat the oven to 180°C.
To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through.
Carefully slice at just under ½ cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go. Drizzle with 2 tbsps of olive oil, season with salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender.
To serve, peel the garlic and pound up in a pestle and mortar with a small pinch of salt. Sprinkle over the potatoes along with bacon, cheese and parsley, and pop back in the oven to brown up.
