Hasselback Crispy Potato and Bacon Bites
Hasselback Crispy Potato and Bacon Bites



  • 1kg baby potatoes
  • 40g melted butter
  • ½ tsp salt flakes
  • Soured cream, to serve
  • Crispy chopped bacon, to serve
  • Chopped rosemary leaves
  • Preheat the oven to 200C and line a baking tray with paper. Place a potato into the rounded end of a wooden spoon and cut slits into the potato 3mm apart. The edge of the spoon will stop the knife from cutting all the way through.
  • Toss the potatoes in a bowl with the salt and butter, and stir to coat. Place the potatoes cut-side up on the baking tray and roast for 40 mins until nicely crisp and tender. Top with a dollop of soured cream, some crispy bacon and rosemary, and serve as part of a festive platter.
40 mins
8 serving

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