Robertsons_Crispy-hasselback-potatoes-mustmayo

Crispy Hasselback Roasted Potatoes with Mustard Mayonaise

8 People
80 min.
easy

Thinly sliced potatoes seasoned with Robertsons Braai & Grill All-In-One and roasted to crispy golden perfection! Hasselback potatoes take a little extra time to prepare, but they are absolutely worth the effort. Serve with a luscious mustardy mayonnaise.

Ingredients

8 potatoes, washed
60 ml (4 Tbsp) vegetable oil
45 ml (3 Tbsp) Robertsons Braai & Grill All-In-One
15 ml (1 Tbsp) Robertsons Masterblends Rosemary & Garlic
125 ml (½ cup) mayonnaise
30 ml (2 Tbsp) wholegrain mustard
15 ml (1 Tbsp) Dijon mustard
30 ml (2 Tbsp) lemon juice
a pinch of Robertsons black pepper

Cooking Method

Preheat the oven to 190 °C.
To prepare the potatoes, place a wooden spoon on either side of a potato. (The spoons create a barrier so you don’t accidentally slice all the way through.) Using a sharp knife, cut 3mm-thick slices all the way along your potato. Repeat with the remaining potatoes.
In a bowl, mix together the oil, Robertsons Braai & Grill All-In-One and Robertsons Masterblends Rosemary & Garlic. Drizzle this mixture over the potatoes, making sure they are well coated.
Place them on a roasting tray and bake at 190 °C for about 2 hours, or until cooked through and crispy.
Whisk together the mayonnaise, wholegrain mustard, Dijon mustard and lemon juice and season to taste with Robertsons Black Pepper.
Serve your Hasselback potatoes with the mustard mayonnaise dressing on the side.