Hasselback roast potatoes with garlic and bay leaves


  • 6 large potatoes, washed but not peeled
  • Handful of fresh bay leaves
  • 6 large cloves garlic, sliced
  • 100g butter
  • ¼ cup olive oil
  • 1 cup white wine


Step 1
On a chopping board, place 2 wooden spoons horizontally and place each potato in between them to slice.
Slice at 1/2cm intervals.
The wooden spoons will ensure that the knife doesn’t go all the way through the potatoes and the bases remain intact.

Step 2
Insert bay leaves and garlic slices here and there in between the slices of the potatoes and place into a roasting pan.
Top each potato with a slice of butter and a drizzle of olive oil.

Step 3
Sprinkle liberally with salt and black pepper, and pour the wine into the base of the dish.
Bake in a preheated oven at 220 degrees for 45-60 minutes, basting with the wine-butter juice every now and again, until the slices of potato are beginning to become crisp and the bases are tender.
Garnish with fresh herbs.


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