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Hasselback Potatoes with Bacon

Preparation time: 15 mins
Cooking Time: 70 mins
Serves: 6
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10 thick cut rashers cut into 4 pieces
12 medium potatoes, peeled or unpeeled
120g unsalted butter
Sea salt and freshly ground pepper to season
2 scallions, finely chopped
handful finely chopped fresh parsley
2 cloves garlic, finely chopped


Place rasher pieces on a baking sheet and place in freezer until frozen which takes about 30 minutes.

Then preheat the oven to 180 degrees celsius.
Bring a large pot of salted water to a boil.

Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom. Placing the potato on a wooden spoon while cutting can help ensure you don’t cut all the way to the bottom.

Add the potatoes to the boiling water and cook for four minutes.

Remove carefully with a slotted spoon and place on kitchen roll to cool slightly. Pat them dry and insert pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting the rind side poke out of the top.
Place potatoes into oven proof dish.
Melt 80g butter and brush generously over the potatoes and into the cuts. Poor excess into cooking dish and use to baste.
Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are golden brown and crisp which takes usually a little over about 1 hour, depending on the size of the potato. Baste halfway through.

When the potatoes are almost done, melt the remaining  butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes.
Transfer to a platter, season to taste and serve.

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