Hasselback potatoes are delicious. They are crispy outside and fluffy inside.
Ingredients
Baby potatoes 1 kg
Clarified butter / olive oil 2 tbsp.
Red chilli powder 1/2 or to taste
Paprika 1/2 tsp.
Dried parsley 1/2 tsp.
Oregano 1/2 tsp.
Rosemary 1/4 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Garlic chopped 2 cloves
Fresh parsley or coriander 1 tbsp.
Butter 1 tbsp.
Olive oil 1/2 tsp.
Directions
Cut little slits into baby potatoes using chop sticks as a guide for how deep to cut.
In a bowl mix red chilli powder, paprika, dried parsley, salt, black pepper powder, oregano, rosemary, clarified butter (ghee) and toss the potatoes into spices until well coated.
Put this into the preheated oven at 180 ⁰c for 40-45 minutes or until done.
Heat a pan add butter, chopped garlic, coriander, with a hint of olive oil (so that butter won't burn) seamer gently for about 1 minute. Brush this on the potatoes once they are cooked and serve.
