Sunday lunch recipe for 8 people, takes only 45 mins; recipe has new potato, butter, extra virgin olive oil and oregano.
Hasselback new potatoes with oregano
Course: Sunday lunch
Servings
8
servings
Prep time
10 mins
Ingredients
- Extra Virgin Olive Oil: 2 tbsp extra virgin olive oil
- Butter: 40g unsalted butter
- Oregano: 2 tbsp fresh oregano leaves
- New Potato: 800g new potatoes (Jersey Royals if you can get them), washed
Directions
- First, prep the potatoes. Put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a chef's knife - the spoon will stop you from cutting all the way through the potato.
- Once all the potatoes are prepped, heat oven to 200C/180C fan/gas 6. Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season, and scatter over the oregano. Give the potatoes a good toss so they're coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.
