Rosemary and Garlic Hasselback Carisma Potatoes with Cranberry Glaze

Method

STEP 1

Preheat your oven to 200°C. Wash and dry the potatoes. Cut thin slices across each potato, stopping just before cutting all the way through (use a wooden spoon or chopsticks as a guide to avoid cutting too deep).

STEP 2

In a small bowl, mix olive oil, melted butter, garlic, rosemary, salt, and pepper. Place potatoes on a lined baking tray. Brush the garlic-rosemary mixture generously over the potatoes, ensuring it seeps into the cuts.

STEP 3

Bake for 50–60 minutes, or until the potatoes are golden and crispy on the outside and tender on the inside. Baste with the garlic butter mixture halfway through baking.

STEP 4

In a small saucepan, combine cranberry sauce, honey, orange zest, and balsamic vinegar. Simmer for 5 minutes over low heat, stirring frequently, until slightly thickened. Add some water if you want the sauce to be a thinner consistency.

STEP 5

Drizzle the cranberry glaze over the hot Hasselback potatoes. Garnish with extra rosemary sprigs, parsley, pomegranate seeds, or parmesan if desired.