These simple little Red Jackets have to be my favourite potato dish. They look flash, but actually aren’t hard to make at all. A brilliant trick to ensure you don’t cut all the way through the potato is to put a skewer through the potato lengthways, about half a centimetre from the edge. That way, your knife will stop at the skewer, not split your yummy crispy potato.
Herb Butter HasselbacksReady in 40 minutes. Serves 4 Ingredients
- 8 medium-sized Red Jacket potatoes
- 20ml good avocado or coconut oil
- 20g salted butter
- 1 teaspoon dried herbs
- Salt & freshly-ground black pepper