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Hasselback potatoes with bay leaves

Name: Hasselback potatoes with bay leaves
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 12 small red-skinned potatoes (preferably pontiac); About 24 fresh bay leaves*; 1/4 cup (60ml) olive oil; 15g unsalted butter; 1-2 garlic cloves, crushed

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Bring these classic potatoes back into fashion with this modern bay leaf twist.

12 small red-skinned potatoes (preferably pontiac)
About 24 fresh bay leaves*
1/4 cup (60ml) olive oil
15g unsalted butter
1-2 garlic cloves, crushed

Method

1.

Preheat the oven to 180°C.
2.

Place a skewer through the base of each potato and cut slits in potatoes down to the skewer, to prevent cutting all the way through. Remove the skewer and place a bay leaf in each cut.
3.

Heat the oil and butter in a large frypan over medium-high heat. Cook the garlic for 1 minute, then add the potatoes and cook for 2-3 minutes, turning, until starting to brown. Transfer potatoes to a baking tray and roast for 30-40 minutes until crisp and golden. Sprinkle with sea salt and serve.