Hasselback potatoes (Gluten free & Vegan)

Hasselback potatoes are probably one of the most impressive looking and tasty potatoes I’ve tried to date – you wouldn’t think that they are ready in under an hour! I love making them as a side dish to various different meals, as they really are the perfect spruce up. With crispy edges and a soft fluffy middle, these potatoes are delicious, and can be made with just a handful of ingredients – baby potatoes, garlic infused olive oil, chives, salt and black pepper. You could also make larger versions using jacket potatoes, just make sure you cook them for longer!  A completely naturally gluten and dairy free dish that is also super cheap to make. Scroll down for the recipe.

Ingredients:

1 bag baby potatoes

Garlic infused olive oil

Handful chopped fresh chives

Salt

Black pepper

Method:

1. Pre heat your oven to 180°C.  Wash and dry your baby potatoes.
2. Cut slits in the potatoes (around 1/4 inch apart), ensuring that they don’t go the whole way down, and the bottom of the potato is still intact.
3. Brush your potatoes with garlic infused olive oil, making sure to brush inside the slits too.
4. Spread the potatoes onto a baking tray and sprinkle with salt and black pepper.
5. Cook in the oven for around 40 minutes or until brown and crispy on the outside and fluffy on the inside.
6. Sprinkle the chives on top of your cooked potatoes and serve.