Spicy Hasselback Potatoes

I tried hasselback potatoes for the first time today and I quite agree that this style is much better than roasted or jacket potatoes. Even though my potatoes were falling apart by the end, it still looked marvelous & delicious. **2 thumps up**

Spiced Hasselback Potatoes

Serves: 2
Preparation: 5 mins
Cooking: 35 mins

Ingredients:

2 medium potatoes

2 teaspoons margarine or butter, melted

1 clove garlic, minced

For Spice Topping:

1/2 teaspoon paprika

1/2 teaspoon ground cumin 

1/4 teaspoon salt

1 pinch cayenne pepper

Directions:

1. The oven temperature will depend on what else you are cooking at the time (e. g. a roast).
2. Anything between a 180°C to 250°C heat will be fine for these potatoes.
3. Grease a baking tin or tray.
4. Wash potatoes well but do not peel.
5. Cut a thin slice from the base of each potato so that they will sit flat on a cutting board.
6. Place a potato on the cutting board and lay a wooden spoon alongside the length of it.
7. This stops you from cutting right through to the bottom of the potato.
8. Now, using a sharp knife, held at right angles to the wooden spoon, thinly slice the potato but DO NOT CUT ALL THE WAY TO THE BOTTOM.
9. Place potatoes into the baking tin.
10. Now, using a pastry brush, brush butter or margarine over the top of each potato and use the brush (and your fingers) to carefully push some of the butter & garlic down between the slices.
11. Reserve some butter or margarine to baste during cooking.
12. Bake for around 25 minutes at 180°-220°C.
13. While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well.
14. After 25 minutes, brush the reserved melted butter or margarine over the potatoes then sprinkle the potatoes with the spice mixture.
15. Return potatoes to the oven and bake for a further 5-10 minutes or until brown and crispy.

Note: If the potatoes are not browning after the first 25 minutes, simply increase the heat for the last 5-10 minutes of cooking. If you are cooking a roast, you can time it so that you remove the meat to rest for 15-20 minutes before the potatoes are done.