Roasted Hasselback Potatoes with Garlic, Herbs and Parmesan Cheese
Photography Aaron McLean.
Serves: 6–8
INGREDIENTS
1½ kilograms medium waxy potatoes, scrubbed
3-4 cloves of garlic, thinly sliced
fresh sage leaves
sprigs of thyme
olive oil
large knob of butter
½ cup freshly grated Parmesan cheese
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cook the potatoes in boiling salted water for 10-15 minutes until they start to soften but are not fully cooked. Drain and cool.
Place a wooden spoon either side of the potato and use a sharp knife to cut slits 1 cm apart. The wooden spoon stops you cutting all the way through the potatoes. Slide the garlic slices into half the slits, alternating with sage and thyme in the remainder.
Place in a roasting dish and drizzle generously with olive oil and dot with butter. Season well and roast for 45 minutes, basting frequently until tender and golden. Scatter the Parmesan cheese over the potatoes with any remaining sage leaves. Return to the oven for another 5 minutes.
To serve: Transfer to a serving bowl and top with the crisp sage leaves.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.