Garlic Butter Hasselback New Potatoes (No Peel)

Ingredients:

• 0.8kg small to medium new potatoes, unpeeled
• 3 tablespoons butter or Vegan Block non dairy butter.
• 3 large cloves of garlic, crushed
• 1 tsp dried rosemary (in store)
• Sea salt flakes (in store)

Method:

Step 1:
Preheat your oven to 200°C (180°C fan)/gas mark 6. Wash your potatoes.

Step 2:
Carefully slice through the potatoes every 3mm, taking care not to cut all the way through to the chopping board. You want to leave enough uncut underneath so it stays in one piece. Alternatively, you can place each potato between two handles of wooden spoons and cut through to the spoon, creating slices a few millimeters apart.

Step 3:
Mix the garlic and butter together, and melt either in the microwave or in a pan - not for long, just until you can pour it.

Step 4:
Put the potatoes cut side up on a shallow baking tray. Pour the butter over the potatoes, ensuring that the butter reaches inside the slices. Rub in with your fingertips carefully. Sprinkle the rosemary and big pinch of sea salt.

Step 5:
Roast the potatoes in the preheated oven for 45 minutes to 1 hour, or until they are tender throughout and the tops turn golden and crisp. To achieve extra crispiness, baste the potatoes with any oil from the pan halfway through cooking.