By Marie Muccio
I love a good roast potato. Who doesn’t love the crispy outer layer and that pillowy soft inside that’s perfectly paired with your roast. This recipe is about taking the humble roast potato to that next level. You still get the crispy outside and the soft inside, but the flavours of garlic and rosemary paired with cream and Parmesan just creates magic in your mouth. Just delicious!
Hasselback potatoes entail peeling potatoes but leaving them whole, then cutting slits through the potato but not cutting all the way to the bottom so you are left with a fanning out effect. This allows for the cream and cheese to go into all those cuts, and it will give you golden, crunchy potatoes.
You can use any type of potato but roasting potatoes are best such as russets, red or baby potatoes.
This is a great recipe to make as a side dish to any roast, fish, or vegetarian dish. It can be made ahead and tastes great the next day, reheated when all the flavours have had time to soak in. It is easy to transport too so when you tell your friends you will bring a side, skip the garden salad, and turn up with this instead.
Enjoy!
Serves 5
Ingredients
- 10 russet potatoes (any kind will work but ensure they are roughly the same size for even cooking)
- Salt and freshly ground black pepper for seasoning
- 4 cloves garlic crushed
- 2 sprigs fresh rosemary
- 400ml thickened cream
- 200g grated Parmesan
Method
- Preheat oven to 200°C/400°F (180°C fan).
- Peel and slice the potatoes in 2mm thick intervals being careful not to slice the whole way through. You want to be left with a fanning effect.
- Place potatoes in a roasting dish that allows the potatoes to fit snugly as you don’t want any large gaps. Place the potatoes cut side up.
- Season generously with salt and freshly ground black pepper.
- Scatter over the crushed garlic and rosemary springs. Finally, pour over the cream and top with the parmesan cheese.
- Cover tightly with foil and bake for 1 hour. Remove foil and pierce potatoes with a fork if they are still hard, place foil back on top and cook for another 10-15 minutes. If soft, return to the oven uncovered for an extra 10 minutes or until the cream is bubbling and the cheese has turned golden.