POTATOE PAGE

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POTATOES

HASSLEBACK POTATOES

Preparation time 15 min
Baking time 1 hr 1 5 min

6 med. baking potatoes
8 tb melted margarine
1/8 ts ground black pepper

FOR THE ONION TOPPING
1 clove garlic, crushed
6 ts diced onion

FOR THE HERB TOPPING
1 tb chopped fresh parsley
2 ts each of chopped fresh basil and oregano or � ts of each dried

FOR THE SPICE TOPPING
1 ts paprika
l/2ts ground cumin
1 /8 ts cayenne pepper

Preheat oven to 220c. Spray shallow baking dish with veg oil. Cut a thin slice from the bottom of
each potato.Place cut side down on a work surface. Lay a wooden spoon parallel to potato.
With base of knife resting on spoon handle, thinly slice each potato crosswise without cutting all the way through.
Place potatoes in prepared dish. Fan slices. Brush with 1 tb of marg. Sprinkle with pepper.
Bake for 1 hour.
To prepare desired topping, combine ingredients in a bowl. Mix well. Sprinkle over potatoes. Drizzle with the remaining marg. Bake for 1 5 min Serve immediately.
PREPARE IN ADVANCE
Set aside at room temperature for up to 4 hrs.

SKIN ON CRISPY POTATOES

1/4c Olive oil 2 cloves of garlic
1 tb dried rosemary
1/8 ts freshly ground pepper
1/2 ts salt
3 lge unpeeled Russet, Desiree or Pontiac potatoes, thinly sliced
Fresh rosemary sprigs for garnish

Preheat oven to 200c. Spray a baking tray with veg. oil. In a large. bowl, combine oil, garlic, rosemary, pepper and salt. Mix well. Add potatoes to bowl and toss gently to coat. Arrange a single layer of potatoes, overlapping slightly, in a 23 cm circle in the centre of prepared baking tray. Repeat layering with remaining potatoes. Bake until potatoes are lightly browned and tender when tested with a sharp knife, about 45 min. Using two palette knives or egg lifter , lift potatoes to a serving plate. Using a fork, fan potatoes slightly. Garnish with rosemary sprigs.

Substitute: 2 med Sweet potatoes or a 1.25 kg butternut pumpkin for the potatoes. If using pumpkin it must be peeled first.

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