Hasselback Potatoes

Serves : 6

INGREDIENTS:

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

METHOD:

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.

Return to News & Events