Serves
6
These hasselback potatoes enriched with beefy butter are the perfect accompaniment to any oven roast.
Recipe Category
Products in this recipe
You will need
10-12 medium/small Nicola or red skinned potatoes
¼ cup (60 g) butter at room temperature
1 x 25 g Ina Paarman’s Liquid Beef Stock
Ina Paarman’s Potato Spice
olive oil
Method
Adjust oven rack to middle position. Preheat the oven to 190°C.
Peel the potatoes. Slice on the diagonal at 5mm intervals but not all the way through.
Mash the butter and Liquid Stock together.
Fan out the cut potatoes as wide as possible and spread butter between each space.
Oil an ovenproof dish with a little olive oil. Place potatoes snugly into the dish. Season with Potato Spice.
Drizzle with olive oil.
Roast for ± 40 minutes.
