Delicious Hasselbach potatoes

Parmesan cheese, breadcrumbs and butter form a lovely crust

INGREDIENTS:

8 roasting potatoes
20g butter, melted
15ml olive oil
15ml breadcrumbs
15ml Parmesan cheese
Salt and pepper
20 bay leaves to garnish

METHOD:

Preheat oven to 180c. Peel the potatoes, then cut a slice off the bottom so they will stand flat on the roasting tray.

Make thin, evenly spaced cuts, about halfway through each potato.

Place on a baking tray, mix the melted butter and olive oil together and brush each potato well.

Sprinkle with Parmesan cheese and breadcrumbs, which will stick to the melted butter and form a crust on the potatoes.

Season with salt and pepper.

Bake for 40 to 50 minutes until golden brown and tender when pierced with a sharp knife.

Garnish with fresh bay leaves by slotting them into the cuts.

TIME: One hour

SERVES: Eight