Hasselback Potatoes from Students' Cookbook by Sophie Grigson
The thing I like best about roast potatoes is the crispy skin. Well, with hasselback potatoes you get double rations. What could be better? They require a little extra preparation, but it’s worth...
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
Ingredients
- salt
- pepper
- 4 tablespoons olive or sunflower oil
- 8 x 125 g (4 oz) potatoes
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