Delicious UK - (12)December 2020

TREND

Scandi

comfort

Roast hasselbacks with

bay and brandy butter

SERVES 6. HANDS-ON TIME 15 MIN,

OVEN TIME 50-55 MIN

MAKE

AHEAD

Make up to 2 days

in advance, then cool,

cover and chill. Reheat

in a low oven to serve.

Part-slice 1kg charlotte potatoes:

one potato at a time, put them in the

bowl of a wooden spoon then, using

a sharp knife, cut down, widthways,

at 3mm intervals (the spoon

will stop you cutting all the way

through, keeping the potato

in one piece). Put the potatoes

on a baking tray, then toss with

olive oil and seasoning.

Roast in the oven at 200°C/180°C

fan/gas 6 for 30 minutes. Remove

from the oven and distribute a large

handful of bay leaves among the

slits of the potatoes, then return

to the oven for 15-20 minutes until

the potatoes are golden and crisp.

Mix 50g garlic butter with 4 tbsp

brandy, dot over the potatoes

straight from the oven and toss to

coat. Return to the oven for another

5 minutes, then serve.

PER SERVING 264kcals, 10.7g fat

(4.9g saturated), 3.4g protein,

31.3g carbs (1.5g sugars), 0.5g salt,

3.4g fibre

THE SUPERCOOL

SIDES