Hasselback roasted potatoes

Name: Hasselback roasted potatoes
Total time: 1800 s
Yield: 3 serves
Cuisine: Kenyan
Ingredients: 6 medium size potatoes; 30 g Mozzarella cheese; Black pepper; Salt; 2 garlic cloves; Some tomatoes finely chopped (optional); 1 tsp dried rosemary

Edgar @cook_7586157

Kakamega

I found a way of making potatoes in a different way and it was really nice.

Edgar @cook_7586157

Kakamega

I found a way of making potatoes in a different way and it was really nice.

Saved

Ingredients

30 minutes

3 serves

6medium size potatoes
30 gMozzarella cheese
Black pepper
Salt
2garlic cloves
Some tomatoes finely chopped (optional)
1 tspdried rosemary

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Steps

30 minutes

1

Wash the potatoes well, with the skin
2

Preheat the oven to 200°C (Gas mark 6/390°F). Lightly brush a baking tray with a little olive oil.
3

Carefully cut thin slices 3/4 of the way into each potato, being careful not to cut all the way through.
4

Place the potatoes on the oiled baking tray and brush all over with some of the oil.
5

Season well with salt and pepper before popping in the pre-heated oven to bake for 20 minutes.
6

As soon as you’ve put the potatoes in the oven, finely chop the garlic and add to the remaining oil, along with the chopped rosemary. Stir to combine then leave to infuse as the potatoes cook.
7

Finely grate the mozzarella cheese.
After 20 minutes in the oven, remove the potatoes and brush all over with the garlic infused oil.
8

Using a small spoon, carefully separate some of the potato slices and push the remaining garlic and rosemary between them.
9

Top each potato with some of the grated cheese until you’ve used it all up.
10

Return the potatoes to the oven and bake for a further 15-20 minutes until cooked through and golden.
11

Serve.