|1 kg kg||potatoes potato||
|such as rooster, or other floury potatoes|
|1 tbsp tbsp||water water||
|50 - 80 g g||butter butter||
|2 tbsp tbsp||olive oil olive oil||
|30 g g||honey roast ham honey roast ham||
|black pepper black pepper||
Hasselback potatoes with crumbled ham
Cooking your potatoes hasselback-style, where the potatoes are sliced into thin wedges attached at the base, enables them to become extra crispy and golden. For a vegetarian alternative, sprinkle over your favourite blue cheese instead.
- Peel the potatoes, storing in cold water as you go to prevent them from going brown. Lay a bamboo skewer or chopstick across a chopping board and place the potato in front of it. Using a very sharp knife, cut the potatoes into 1mm slices but leave a 2cm base at the bottom of the potato (having the skewer on the board should prevent you cutting all the way down). Repeat for the remaining potatoes.
- Once all the potatoes are sliced, insert garlic pieces and rosemary leaves between layers of each potatoes and place them in a microwavable dish. Add the water and cover it with a sheet of cling film, then microwave on a high heat for 12 minutes and leave to cool for few minutes before removing the cling film.
- Preheat the oven to 190°C/170°C fan/gas mark 5.
- Melt the butter in a small pan and pour over the potatoes. Season generously with salt and pepper, then bake the potatoes in the oven for 30 minutes. For an extra golden finish, brush the potatoes with a little extra melted butter halfway through cooking.
- After 30 minutes, crumble the ham into small pieces with your fingers. Remove the potatoes from the oven and sprinkle the ham pieces over the top, then return to the oven a cook for a further 15 - 20 minutes until golden.
- Season generously again with salt and pepper and transfer to a large dish, serving immediately.