Hasselback potatoes with sun-dried tomato aioli

Step 1/5

• 600 g new potatoes

• oven
• cutting board
• knife

Preheat oven with convection to 180°C/360°F. Wash and dry potatoes. With a sharp knife, make thin cuts along the potatoes. Make sure not to cut all the way through the potatoes, so the bottom remains intact.

Step 2/5

• 4 tbsp butter
• sea salt

• microwave
• pastry brush
• baking dish

Melt butter in microwave. Brush half of the butter on the potatoes, sprinkle with sea salt, and place into a baking dish. Bake the potatoes in at 180°C/360°F for approx. 30 min.

Step 3/5

Remove from oven. Brush the remaining butter in between the slices on the backs of the potatoes. Return to oven and bake for approx. 30 min. more.

Step 4/5

• 2 cloves garlic
• 125 g jarred sun-dried tomatoes

• strainer
• cutting board
• knife

While the potatoes finish baking, peel and roughly chop garlic. Strain tomatoes and chop roughly.