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Hasselback Potatoes with Garlic and Fennel

Hasselback Potatoes with Garlic and Fennel

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 6

These Swedish-style sliced potatoes don’t just look good and cook quickly, they also soak up all the delicious garlic and fennel flavours and develop gorgeous gold, crispy skins in the oven. We’ve served ours with a creamy dip which we made simply by mixing 100g crème fraîche with 1tbsp each of finely chopped parsley and coriander leaves

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  • 750g baby potatoes
  • 1 garlic bulb, cloves separated, skin on
  • 2 tbsp olive oil
  • 1 tbsp fennel seeds


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices 3mm thick, a little narrower than a pound coin.

Step 2

Pile onto a baking tray, season with sea salt and a few grinds of black pepper, add the garlic cloves, drizzle with the oil, toss and pop in the oven.

Step 3

After 15 mins scatter the fennel seeds over, toss and return to the oven. Cook for another 15 mins, or until the potatoes are cooked through.

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