Recipe

YOUR RECIPE SUMMER SIDES 24

Hasselback Potatoes

Serves 4

INGREDIENTS: EQUIPMENT:

12 small-medium potatoes 4 cloves garlic 2 tsp Smoked Paprika Salt Pepper Olive Oil Large spoon Sharp knife Roasting Tin Oven

Perhaps the poshest way to plate up your spuds but don’t be fooled by their outer appearance - they’re no more difficult to produce than your average homemade wedges but have ten times the flavour.

1. Preheat your oven to 200° C / 180° C fan/gas mark 6.

2. To start. place your first potato on to a large-ish or wooden spoon. Using a sharp knife, thinly slice into the potato until the knife meets the spoon - this will ensure you do not slice all the way through the potato. Start at one end of the potato and continue to slice until you reach the other end.

3. Repeat this process with all of your potatoes.

4. Once your potatoes are sliced, add to a roasting tin. 5. Peel your garlic cloves and throw in along with the potatoes.

6. Drizzle olive oil over the potatoes. and top with the smoked paprika.

7. Finally add a generous pinch of salt and pepper.

8. Toss the potatoes well, making sure they are thoroughly coated in the oil. paprika, salt and pepper.

9. Roast in the oven for 45 minutes - 1 hour or until they are golden and crisped to your liking.