Hasselback potatoes are delicious. They are crispy outside and fluffy inside. <br /><br />Ingredients <br />Baby potatoes 1 kg <br />Clarified butter / olive oil 2 tbsp. <br />Red chilli powder 1/2 or to taste <br />Paprika 1/2 tsp. <br />Dried parsley 1/2 tsp. <br />Oregano 1/2 tsp. <br />Rosemary 1/4 tsp. <br />Salt to taste <br />Black pepper powder 1/4 tsp. <br />Garlic chopped 2 cloves <br />Fresh parsley or coriander 1 tbsp. <br />Butter 1 tbsp. <br />Olive oil 1/2 tsp. <br /><br /><br />Directions <br />Cut little slits into baby potatoes using chop sticks as a guide for how deep to cut. <br />In a bowl mix red chilli powder, paprika, dried parsley, salt, black pepper powder, oregano, rosemary, clarified butter (ghee) and toss the potatoes into spices until well coated. <br />Put this into the preheated oven at 180 ⁰c for 40-45 minutes or until done. <br />Heat a pan add butter, chopped garlic, coriander, with a hint of olive oil (so that butter won't burn) seamer gently for about 1 minute. Brush this on the potatoes once they are cooked and serve.
