Hasselback Potatoes, Garlic and Parsley Butter

Serves 4

The perfect Sunday spuds.

1kg of Medium Roasting Potatoes
6 Cloves of Garlic
1 Tbsp of Lemon Juice
50g of Butter
Small Bunch of Parsley
Olive Oil
Salt
Pepper

Preheat the oven to 180°C.

Cut slits in the potatoes, stopping just before you get to the bottom so the slices stay intact. The best way to do this is by resting the potato in a large serving spoon and slicing straight down until your knife hits the edge of the spoon. Repeat with all the potatoes.

Place the potatoes and garlic cloves on a baking tray. Drizzle with a good amount of olive oil and season with salt and pepper. Roast in the oven for 45mins or until golden and crisp.

Prepare the parsley butter just before serving. Melt your butter in a small pan on medium heat. Finely chop your parsley and stir it into the butter. Add the lemon juice, a pinch of salt and mix well. Drizzle the parsley butter over the crispy potatoes and dig in.