Roast hasselback potatoes with bay and brandy butter

Name: Roast hasselback potatoes with bay and brandy butter
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 1kg charlotte potatoes; Drizzle of olive oil; Large handful of bay leaves; 50g ready-made garlic butter; 4 tbsp brandy

Portion size: Serves 6
Hands-on time 15 min, oven time 50-55 min
Difficulty: easy

Vegetarian

Sophie Austen-Smith

Former deputy food editor, delicious.

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These bay-garnished roast hasselback potatoes will look pretty as a picture on your Christmas dinner table. A glug of brandy makes them all the more festive.

Leftovers can be worked into this indulgent fondue hasselback potato bake.

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Ingredients

1kg charlotte potatoes
Drizzle of olive oil
Large handful of bay leaves
50g ready-made garlic butter
4 tbsp brandy

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Method

Part-slice all the potatoes, one potato at a time: put a potato in the bowl of a wooden spoon then, using a sharp knife, cut down, widthways, at 3mm intervals (the spoon will stop you cutting all the way through, keeping the potato in one piece).
Put the potatoes on a baking tray, then toss with olive oil and seasoning. Roast in the oven at 200°C/180°C fan/gas 6 for 30 minutes. Remove from the oven and distribute the bay leaves among the slits of the potatoes, then return to the oven for 15-20 minutes until the potatoes are golden and crisp.
Mix the garlic butter with the brandy, dot over the potatoes straight from the oven and toss to coat. Return to the oven for another 5 minutes, then serve.
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