Hasselback potatoes

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Hasselback potatoes

 

 

2 kg (41/2 lb) sebago potatoes, peeled

2 tablespoons (8 tsp) vegan margarine, softened

2 tablespoons (8 tsp) olive oil

2 garlic cloves, crushed

1 tablespoon (4 tsp) rosemary leaves, finely chopped

 

 

1. Preheat oven to 220 C (430 F).

 

2. Place potatoes, 1 at a time, on a large metal spoon. Using a sharp

knife, thinly slice potato without going all the way through (the

spoon will help to keep the depth even). To prevent browning, keep

sliced potatoes in a bowl of cold water while preparing remaining

potatoes.

 

3. Pat potatoes dry with paper towel. Place, cut side up, in a shallow

roasting pan. Combine margarine, oil, garlic, rosemary and salt and

pepper in a bowl. Brush three-quarters of the margarine mixture over

potatoes. Roast potatoes for 20 minutes. Remove from oven.

 

4. Brush potatoes with remaining margarine mixture. Roast for 30 to 35

minutes or until golden and tender.

 

 

Serves 10.