Spanish Hasselback potatoes

Spanish Hasselback potatoes


- 4 medium potatoes

- 2 tablespoons olive oil

- 1 garlic, grated

- 1 teaspoon smoked paprika

- 1 teaspoon saffron

- salt


1 - Pre-heat the oven to 200C

2 - Wash the potatoes well and pat dry with a tea towel or kitchen paper.

3 - Place a potato lengthwise between 2 chopsticks (or wooden spoons - same size) and carefully slice the potatoes about 2mm, note that the potatoes should keep its shape, so don’t cut the slices all the way through.

4 - In a small bowl, mix 1 tablespoon olive oil, grated garlic, smoked paprika and saffron. Reserve.

5 - In a lined baking sheet, place the potatoes (cut side up), drizzle with the remaining olive oil and sprinkle with salt.

6 - Bake in the oven for 30 min. Remove from the oven and brush with the saffron and paprika oil.

7 - Return to the oven for another 20-30 minutes, or until it’s golden in the outside and tender in the middle. If the potatoes starts browning before it’s soft, turn down the heat a notch or cover with foil.

Claire Chabrieres

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