Honey Hasselback Potatoes

Ingredients

1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
2. Cut a small slice lengthways off each potato so it sits flat on the chopping board. Position a bamboo skewer on each side of the potato. Using a small, sharp knife, cut thin slices across the top of the potato at 3-5mm intervals, being careful not to cut the whole way through (the skewers will help to prevent this). Repeat with the remaining potatoes.
3. Arrange the potatoes on the prepared tray and spray with olive oil. Bake for 40 minutes.
4. Meanwhile, melt the butter and Capilano Honey together in a small saucepan with the garlic and rosemary. Brush one-third of the honey mixture over the potatoes. Bake for a further 40 minutes, brushing twice more during cooking, until the potatoes are golden brown and caramelised.
5. Transfer the potatoes to a warmed serving dish and brush with any remaining honey mixture. Sprinkle with salt and serve.

Used in this recipe