Herb and garlic hasselback potatoes

Ingredients

• 8 medium sebago potatoes, peeled
• 125g butter, softened
• 3 garlic cloves, crushed
• 1 1/2 tablespoons chopped fresh tarragon
• 1/4 cup chopped fresh chives

Method

1

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

2

Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove from heat. Drain well. Set aside for 10 minutes or until cool enough to handle.

3

Meanwhile, combine butter, garlic, tarragon and chives in a bowl. Season with pepper.

4

Cut each potato in half crossways. Cut 2mm-thick slices across the top of each potato, being careful not to cut the whole way through. Place on prepared tray. Dollop potatoes with two-thirds of the butter mixture. 5 Roast for 40 minutes, or until golden and tender, brushing with remaining butter mixture during cooking. Serve dolloped with remaining butter mixture.

Source: taste.com.au