Spiced Hasselback potatoes
Ingredients
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New potatoes or other small potatoes
8-12
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Rosemary sprigs
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Olive oil
50ml
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Campfire Rub
1 tsp
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Confit Garlic
2-3 gloves
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Sea salt
1 tsp
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Fresh ground Smoked Black Kampot Pepper
Preheat the oven to 200°C.
Thoroughly wash and scrub the potatoes. Dry them with a clean towel.
Carefully slice each potato at 2-3mm intervals, making sure not to cut all the way through. You can place chopsticks or wooden spoons on either side of the potato to prevent your knife from cutting all the way through.
In a small bowl, combine the olive oil, Campfire Rub spices, sea salt, and freshly ground Smoked Black Kampot Pepper. Crush in the confit garlic cloves and mix well to create the spiced garlic confit sauce.
Place the sliced potatoes on a parchment-lined baking sheet or in a large ovenproof dish. Using a pastry brush or your fingers, generously apply the spiced garlic confit sauce onto each potato, making sure to get the sauce in between the slices.
Arrange the rosemary sprigs over the potatoes.
Transfer the potatoes to the preheated oven and bake for 45-60 minutes, or until they are golden brown and crispy on the outside and tender on the inside. Baste the potatoes with their own oil while they are cooking for added flavor.
Remove the potatoes from the oven and let them rest for 5 minutes before serving. Enjoy as a delicious side dish or appetizer!
