A side dish from Rachel Scoular that’ll steal the show. With crispy edges and a creamy middle, these Spanish salsa verde hasselback potatoes taste as good as they look and are guaranteed to impress everyone in the family.
Pre-heat oven to 180C and line a baking tray. Using a sharp knife, cut each potato in half, lengthways and then slice straight down into the potato, but stop just short of cutting all the way through. Repeat for all potato halves.
Place potatoes on tray and drizzle with half the olive oil. Season with salt and pepper. Place in the oven for 30 min.
Meanwhile, place the remaining oil, parsley, spring onion, garlic, vinegar and mustard in a small bowl and process with a hand-held blender to form a chunky consistency. Season with salt and pepper.
After 30 minutes, remove tray from the oven and place the tomatoes on the tray. Season and cook for a further 10 min. To serve, simply drizzle the salsa verde over the potatoes!
By Rachel Scoular @healthyhappyhabits | rachelscoular.com