Hasselback potatoes with roast garlic and rosemary
YOU WILL NEED
2 garlic bulbs 50/50 mix of olive oil and sunflower oil 1kg small or medium potatoes 2 tbsp rosemary leaves, finely chopped
DIRECTIONS
■ Preheat your oven to 180ºC/Fan 160ºC/Gas Mark 4. Cut off the top centimetre from each bulb of garlic and sit them on a square of foil. Cover with a slug of oil and a pinch of salt. Add a dash of water. Bring the sides of the foil up into a tight parcel. Place in the oven and bake for 30-45 minutes. Remove the bulbs from the foil.
■ Meanwhile, thinly slice each potato without cutting all the way through – you can lay the handles of two wooden spoons either side of the potato to stop the knife cutting down to the board.
■ Place the potatoes in a roasting tray. Toss in plenty of oil, salt and pepper. Roast them, sliced side up, for 30 minutes.
■ Remove from the oven and use a pastry brush to baste them with the hot oil from the bottom of the tray. Return to the oven for 20 minutes, until tender.
■ While the potatoes are continuing to cook, squeeze the soft flesh from the garlic skins into a bowl and mix it in with the rosemary.
■ When the potatoes are ready, use the pastry brush to brush the potatoes with the garlic and rosemary. Try to work as much as you can into the slices. Return them to the oven for a final 5 minutes. Serve immediately.
Recipe from Riverford Organic Farmers, riverford.co.uk