I won't have any choice but to make potatoes dauphinoise for Christmas this year (siblings and husband expect it!) but I do really like hasselbacks - they look pretty, crisp nicely, and you can put all sorts of flavourings on them. If you fancy some Aussie flavoured ones try some lemon myrtle - it gives them a lovely little tang and these also pair really well with the vegie ribbon tart!
Washed roasting potatoes skin on (allow 1 1/2 potatoes per person minimum)
sea salt flakes
lemon myrtle dried
Cut potatoes in half, and then put cut side down. Using a sharp knife make vertical cuts a few millimetres apart leaving about 1 cm uncut at the bottom.
Place on a baking tray and drizzle with sunflower oil, sea salt flakes and lemon myrtle.
Bake at 180C for approximately 40 - 50 minutes until golden and crisp.