Classic roast potatoes are delicious, but they’re even better hasselback style and covered in a sweet, buttery glaze (which, by the way, caramelises to a sticky coating during cooking). Sprinkle with a little salt to offset the sweetness, and watch these disappear.
– 12 (about 170g each) potatoes, peeled
– Olive oil spray
– 40g butter
– 60ml (1/4 cup) honey
4 Method / Steps
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
Cut a small slice lengthways off the potato so it sits flat on the chopping board. Position a bamboo skewer on each side of the potato. Using a small sharp knife, cut thin slices in the top of the potato at 3-5mm intervals, being careful not to cut the whole way through (skewers will help to prevent this). Repeat with remaining potatoes.
Arrange potatoes on a prepared tray and spray them with oil. Bake for 40 minutes. Melt the butter and honey together in a small saucepan. Brush 1/3 of the honey mixture over the potatoes. Bake for 40 minutes, brushing twice more during cooking, or until golden brown and caramelised.
Transfer potatoes to a warmed serving dish and brushed with any remaining honey mixture. Sprinkle with salt and serve.
source – cooking365coza