Quick Hasselback Roasted Potatoes
PREP TIME: 15 min
COOKING TIME: 30 min
SERVES: 4 – 6
750g pack baby Spud Lite potatoes
¼ cup garlic infused olive oil
1 teaspoon sweet smoked paprika
1 tablespoon fresh rosemary, roughly chopped
Salt flakes and freshly ground black pepper
Preheat oven to 240∞C (220∞C fan-forced) and line a baking tray with baking paper.
Push a skewer through centre of each potato and thinly slice down to the skewer.
Bring a pot of water to the boil and place prepared potatoes in boiling water, return to boil and cook for 5 minutes. Drain.
Meanwhile, in a medium mixing bowl combine olive oil, smoked paprika, rosemary, salt and pepper together, stirring to combine. Place drained potatoes in mixing bowl, tossing to coat.
Place potatoes on prepared baking tray, reserving excess oil to baste potatoes during cooking. Place baking tray in preheated oven for 25 minutes, basting potatoes 2-3 times during cooking.
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