Hasselback Potato Pops

These were a delicious treat made on a whim. Lots of fun to dip into ketchup and enjoy.

Serves: 2-3

6 floury potatoes such as Maris Piper or Russet

1 Tablespoon salted butter

1 Tablespoon extra virgin olive oil

Sea salt

Method:

1. Preheat the oven to 390F/200C.

2. In the small sauce pan melt the butter. Add the olive oil and set aside.

3. On a chopping board, rest a potato between 2 wooden spoons. Using a chef’s knife, slice slits into the potato (1/4” apart).

4. Brush each potato with the butter & oil mixture and place on a baking sheet. Top with sea salt.

5. Roast the potatoes until fully cooked, approximately 1 hour or more.

6. Allow to cool slightly and spear each potato with a wooden skewer and brush with additional butter/oil mixture. Serve as they are or with condiments of choice.