Spicy Hasselback Potatoes
Spicy Hasselback Potatoes with crispy edges, tender creamy middles with butter infused with the flavours of chilli, garlic and herbs.
Ingredients
- 400 g new potatoes scrubbed clean and patted dry
- 5 tsp vegan buttery spread
- 1 tbsp olive oil
- 1 clove of garlic, pressed
- 1 tsp paprika
- 1⁄4 tsp salt
- 1⁄4 tsp Cayenne pepper
- 1⁄4 tsp dried dill
- 1 tsp dried chilli flakes
Instructions
- Preheat the oven to 180°C, Gas Mark 6.
- Wash potatoes (do not peel). Using a sharp knife, carefully make small vertical slits, three quarters of the way down each potato, all the way along.
- Put the potatoes in a roasting tray. In a bowl, mix together the melted vegan buttery spread, oil, chilli flakes, paprika, dill, garlic, salt and pepper and brush over each potato with a pastry brush. Place in the oven and roast for around 40 minutes, or until golden and crispy around the edges, brushing them again halfway through cooking.