Parmesan and Garlic Hassle-back Potatoes

These potatoes are so simple but so yummy, I can never get enough of them. I hope you will feel the same way. Why not try them this weekend?  This recipe works as a great companion to many dishes but why not try my Pistachio Rack of Lamb.
What you'll need

Serves 4

(or two hungry tummies)

4 Large Potatoes (Maris Piper is my choice)
2 Tbsp Grated Parmesan
1 Tbsp Finely Chopped Chives
3 Large Cloves of Roast Garlic 
2 Tbsp Salted Butter
Salt and Pepper

  1. Preheat your oven to 200ºC.
  2. In a bowl combine the Butter, chopped Chives (I use scissors to do this), grated Parmesan, Roast Garlic, Salt and Pepper. Beat with a spoon till smooth.
  3. Take each potato in turn and place it next to a wooden spoon. Using a sharp knife slice as thinly as possible down three quarters of the potato making sure that it is still attached at the base by using the wooden spoon as a stopper. It may be helpful to do this one a dishcloth to stop everything from slipping around.
  4. Once you have sliced each potato in this manner, take half the butter mix and spread it between the potato cuts and across the top.
  5. Bake in the oven for 30mins, then remove and apply the remaining half of the butter mix.
  6. Return to the oven for a final 30mins.
  7. Serve hot and pour any excess butter from the pan back over the potatoes for added yumminess!