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Hasselback potatoes with peanut, mint and coriander salsa

Name: Hasselback potatoes with peanut, mint and coriander salsa
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1kg small Dutch cream potatoes; 1/3 cup (80ml) extra virgin olive oil; Micro herbs, to serve (optional); 1⁄4 cup (35g) salted, roasted peanuts; 1 bunch coriander, leaves picked, chopped; 1⁄2 bunch mint, leaves picked; 2 garlic cloves, chopped; 1 long green chilli, finely chopped; 1 tbs brown sugar; 1 tbs fish sauce; Finely grated zest of 1⁄2 lime & the juice of 1 lime

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1h 05m

Hasselback potatoes with peanut, mint and coriander salsa

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Hasselback potatoes are back with a vengeance, and this recipe is even easier, transforming the plain old spud into a pretty side dish that's perfect for entertaining.

1kg small Dutch cream potatoes
1/3 cup (80ml) extra virgin olive oil
Micro herbs, to serve (optional)

Peanut, mint and coriander salsa

1⁄4 cup (35g) salted, roasted peanuts
1 bunch coriander, leaves picked, chopped
1⁄2 bunch mint, leaves picked
2 garlic cloves, chopped
1 long green chilli, finely chopped
1 tbs brown sugar
1 tbs fish sauce
Finely grated zest of 1⁄2 lime & the juice of 1 lime
1/3 cup (80ml) extra virgin olive oil

Method

1.

Preheat oven to 220°C. Add potatoes to a saucepan of cold salted water and place over medium-high heat. Bring to the boil, then cook for 5 minutes or until slightly tender. Drain.
2.

Once cool enough to handle, use a small, serrated knife to make deep scores in the potatoes 2mm apart (do not slice the entire way through).
3.

Spread potatoes, cut-side up, in a single layer over a paper-lined baking tray and drizzle with 1/3 cup (80ml) olive oil. Season and roast for 50-60 minutes until golden and crisp.
4.

Meanwhile, for the salsa, place all ingredients in a small food processor and whiz to a coarse puree. Season to taste. Place potatoes on a platter. Drizzle over salsa and scatter with micro herbs to serve.