Hasselback Potatoes

6 medium potatoes

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Fresh sage leaves

2 cloves Garlic, crushed 

1/2 cup butter, melted

Fresh parsley, for serving

Red pepper flakes, for serving (optional)

Grated Parmesan, for serving (optional)

Instructions

1. Heat oven to 220°C. Line a baking tray with baking paper. (You can use your air fryer as well.)

2. Place each potato between two chopsticks or knife handles and slice crosswise into 3 mm slices, stopping before cutting through.

3. Arrange potatoes on the tray. Drizzle with olive oil, season with salt and pepper, and rub oil between slices. Tuck sage leaves between the cuts.

4. Roast for 50 minutes.

5. Make garlic butter in a a small pan or microwave.

6. Brush with garlic butter and return to the oven for 25 minutes, until tender and crisp.

7. Season to taste and finish with parsley and chilli flakes. Serve with extra garlic butter.