Honey Hassel Back Potatoes
These elegant spuds are skillfully sliced, roasted to perfection, and generously drizzled with a luscious honey glaze. A great side dish that is an impressive and flavorful addition to your table.
Ingredients
Instructions
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Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
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Cut a small slice lengthways off the potato so it sits flat on the chopping board.
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Position a bamboo skewer on each side of potato. Using a small sharp knife, cut thin slices in top of potato at 3-5mm intervals, being careful not to cut the whole way through (skewers will help to prevent this). Repeat with remaining potatoes.
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Arrange potatoes on prepared tray and spray with oil. Bake for 40 minutes. Melt the butter and honey together in a small saucepan. Brush 1/3 of the honey mixture over the potatoes.
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Bake for a further 40 minutes, brushing twice more during cooking, or until golden brown and caramelised.
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Transfer potatoes to a warmed serving dish and brush with any remaining honey mixture. Sprinkle with salt and serve.