Hasselback Potatoes

| Recipesby Robertson Winery

Serves : 6


12 Medium sized baking Potatoes

2 Garlic cloves, chopped

Olive oil

Coarse Salt

100 g of Chorizo Sausage, sliced thinly

2 tea spoons of Smoked paprika

Handful of Parsley chopped

Boil the potatoes till almost soft.

Pre-heat oven to 180’C


Remove potatoes from water and allow to cool down slightly before slicing through half way every 2 mm on potato.

Drizzle with olive oil, add sliced chorizo into sliced potatoes, sprinkle with course salt, parsley and smoked paprika and put in oven for 30 minutes until crips and golden.

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