Garlic Hassleback Potatoes

These Swedish style potatoes are the perfect alternative to garlic bread. Simple to make and the flavour is the cross between a roast and baked potato, crispy edges and creamy interiors. You can fill them with any flavour you want by flavouring the butter you spread while they're still warm. These garlic ones are perfect with roast lamb.

Ingredients
500g Potatoes, scrubbed clean
1 tbsp Butter
2 cloves Garlic
Salt & Pepper

Recipe
Pre-heat oven to 200 degrees. With a sharp knife make thin slices into your potatoes, be careful not to slice all the way through. I normally leave 1-2cm on the bottom to keep them together. Put them in a roasting pan and bake for 45 minutes to an hour depending on how big your potatoes are. The edges of the slices should be slightly browning and crisp while the inside is soft and fluffy.

Grind garlic with salt in a pestle and mortar to make a paste, then add the butter. Spoon this mixture over the hotel potatoes and season with pepper. Serve.