Garlic Roast Hasselback Potatoes

I am yet to meet someone who genuinely does not like potatoes, every person that I know and have interacted with loves potatoes in any shape or form. Hassel back potatoes are usually baked potatoes that have been slit half way through into thin slices. What I love about these potatoes is that you can add just about any topping that you wish to have on them.

These roasted potatoes are all prettied up and smothered in buttery-garlicky runny paste which leaves the potatoes supper moist on the inside and crispy & tender on the outside. They are absolutely heaven on a plate.

All you have to do to make them is make deep cuts all the way across each potato. Go quite deep, but take care not to cut all the way through the potato. Brush the buttery paste on top, slide them into the oven, take them out, brush through the buttery paste again, add cheese then bake them a bit more. You see, super easy and they are absolutely delicious.

The buttery-garlicky runny paste is made with melted butter, garlic powder [fresh garlic works too], chives, olive oil, dried oregano, salt and pepper. I am going to garnish the roast potatoes with some parsley as well.

My family and I usually eat hassel back potatoes as a side dish with a salad, but they would be great with a steak or grilled chicken or even just on their own with some sour cream.

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 5

Ingredients:

5 large potatoes

1/2 cup butter, melted

1 tablespoon garlic powder or 3 cloves garlic, minced

1/2 teaspoon chives

1/2 teaspoon oregano

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper

1/4 cup shredded cheese (cheddar/mozzarella/parmesan)

1 tablespoon finely chopped parsley

Procedure:

Pre-heat oven to 200 degrees C.

Cut each potato into slices about 3 to 4 mm apart, without cutting all the way through it.

Place in a buttered/oiled baking tray.

In a small bowl, whisk together melted butter, garlic, chives, oregano, olive oil, salt and pepper. Brush mixture over potatoes. Bake for 20 minutes, until the slits are starting to separate and the potatoes are beginning to turn golden.

Take the potatoes out of the oven and baste again with the buttery paste. Return to the oven for about another 20 minutes or until the potatoes are dark golden and a bit crispy. Take out the potatoes again and sprinkle cheese over them then bake for another 5 minutes.

Garnish with parsley or any fresh herb.

Enjoy!