Spanish Hasselback potatoes
– 4 medium potatoes
– 2 tablespoons olive oil
– 1 garlic, grated
– 1 teaspoon smoked paprika
– 1 teaspoon saffron
1 – Pre-heat the oven to 200C
2 – Wash the potatoes well and pat dry with a tea towel or kitchen paper.
3 – Place a potato lengthwise between 2 chopsticks (or wooden spoons – same size) and carefully slice the potatoes about 2mm, note that the potatoes should keep its shape, so don’t cut the slices all the way through.
4 – In a small bowl, mix 1 tablespoon olive oil, grated garlic, smoked paprika and saffron. Reserve.
5 – In a lined baking sheet, place the potatoes (cut side up), drizzle with the remaining olive oil and sprinkle with salt.
6 – Bake in the oven for 30 min. Remove from the oven and brush with the saffron and paprika oil.
7 – Return to the oven for another 20-30 minutes, or until it’s golden in the outside and tender in the middle. If the potatoes starts browning before it’s soft, turn down the heat a notch or cover with foil.