NUMBER OF SERVINGS

• Serves 4 people

INGREDIENTS

• 4 medium-sized, firm texture potatoes
• 2 to 3 cloves of garlic
• 2 tablespoons olive oil
• 30 grams of butter
• pepper and salt

METHOD OF PREPARATION

1. Pre-heat the oven to 220°C.
2. Scrub the potatoes clean.
3. Peel the garlic cloves and cut into wedges.
4. Place a potato on a cutting board and make a cut at the top: the easiest way to do this is to place 2 spoons alongside and then use the knife to cut. The spoons prevent you from cutting through the potato completely. Make straight or slanted cuts. Repeat with the other potatoes.
5. Place the potatoes in an oven dish and place the garlic wedges between the grooves.
6. Add a dab of butter on the top of each potato.
7. Sprinkle everything with olive oil and a bit of pepper and salt.
8. Place the oven dish in the oven, just below the centre, and bake the potatoes for 40 minutes until done.

TIPS

• If desired, sprinkle on grated cheese during the last 5 minutes.
• Substitute the garlic wedges by one (half) bay leaf, wedges of red onion, 2 tablespoons of finely grated Pecorino Romano or Gruyère mixed with 1 tablespoon of breadcrumbs.
• You can also prepare hasselback potatoes on the barbecue, but you will need to wrap the potatoes in aluminium foil first.
• A delicious variation: add fried bacon cubes in between the potato slices before baking.