Rosemary Hasselback Potatoes
A staple at the table on Christmas Day, these Golden Hasselback Potatoes have the perfect fluffy inside and delicious crispy edges, made better by the taste of the rich game broth. It's all your potato dreams come true!
Ingredients
16 medium roast potatoes, peeled
1l Wild Game Broth
120g melted butter
Sprigs of fresh rosemary
Sea salt
Black pepper
Method
- Preheat oven to 180C. Cut each potato into 1/2cm slices without cutting all the way through. Stop about 1cm from the base, so the potato remains together.
- Place in a baking dish and season with salt and pepper.
- Bring game bone broth to boil and pour over the potatoes. Brush tops of potatoes with butter, bake for 30 minutes.
- Remove from oven, brush with butter, add rosemary sprigs and bake for 20 minutes or until golden brown and cooked through.