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Roast Potatoes Concertina Style

These hasselback potatoes enriched with beefy butter are the perfect accompaniment to any oven roast.
Roast Potatoes Concertina Style
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You Will Need:

Main Dish
  • 10 - 12 medium/small Nicola or red skinned potatoes
  • ¼ cup (60 g) butter at room temperature
  • 1 x 25 g Ina Paarman's Liquid Beef Stock
  • Ina Paarman’s Potato Spice
  • olive oil

Method:

Adjust oven rack to middle position. Preheat the oven to 190 °C.

Peel the potatoes. Slice on the diagonal at 5 mm intervals but not all the way through.

Mash the butter and Liquid Stock together.

Fan out the cut potatoes as wide as possible and spread butter between each space.

Oil an ovenproof dish with a little olive oil. Place potatoes snugly into the dish. Season with Potato Spice. Drizzle with olive oil.

Roast for ± 40 minutes.

Roast Potatoes Concertina Style

These hasselback potatoes enriched with beefy butter are the perfect accompaniment to any oven roast.
Roast Potatoes Concertina Style

You Will Need:

Main Dish
  • 10 - 12 medium/small Nicola or red skinned potatoes
  • ¼ cup (60 g) butter at room temperature
  • 1 x 25 g Ina Paarman's Liquid Beef Stock
  • Ina Paarman’s Potato Spice
  • olive oil

Method:

Adjust oven rack to middle position. Preheat the oven to 190 °C.

Peel the potatoes. Slice on the diagonal at 5 mm intervals but not all the way through.

Mash the butter and Liquid Stock together.

Fan out the cut potatoes as wide as possible and spread butter between each space.

Oil an ovenproof dish with a little olive oil. Place potatoes snugly into the dish. Season with Potato Spice. Drizzle with olive oil.

Roast for ± 40 minutes.

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