Hasselback potatoes with paprika & caraway seeds

Name: Hasselback potatoes with paprika & caraway seeds
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 8 medium-large Maris Piper potatoes, unpeeled but washed; 6 cloves garlic, thinly sliced; 50 g unsalted butter; 1½ tsp ground paprika (either sweet or hot, but not smoked); 2 tsp caraway seeds

The super side dish to team with Diana Henry's chicken with sauerkraut, bacon & apples.

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Vegetarian

Serves6
CourseSide
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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8 medium-large Maris Piper potatoes, unpeeled but washed
6 cloves garlic, thinly sliced
50g unsalted butter
1½ tsp ground paprika (either sweet or hot, but not smoked)
2 tsp caraway seeds

Preheat the oven to 200ºC, gas mark 6, and put a metal baking sheet in to heat up. Make cuts, 2mm apart, in each potato, but don’t cut right through. Use a sharp knife and you end up with potatoes that are ‘furrowed’.
Put the potatoes into a 1-1.5L gratin dish, where they can lie snugly in a single layer. Slip the garlic into the cuts, then melt the butter and add the paprika (you can use more than suggested but don’t go mad) and caraway seeds. Cook until you can smell the spices. Pour the butter over the potatoes, getting as much into the little cuts as possible. Season. Put the dish on the heated sheet in the oven.
Bake for 50 minutes to 1 hour, until the potatoes are tender. Check how they’re doing by piercing them with a small skewer. The temperature suggested should be fine but don’t turn the heat up – the butter can burn easily. Bake for longer rather than put the heat up. Serve the potatoes with the chicken.

Typical values per serving when made using specific products in recipe