Black Pepper and Rosemary Hasselback Potatoes

Ingredients

For the potatoes

• 12 small roasting potatoes peeled and cut in half length-ways
• 2 tbsp vegan margarine
• 2 tbsp olive oil
• 1 tbsp coarse ground black pepper
• ½ tsp rosemary chopped
• A pinch sea salt to taste

To garnish

• Fresh rosemary sprigs

Method

1. Preheat the oven to 200ºC/gas mark 6.
2. Slice into each potato ¾ of the way through at 5mm intervals keeping them joined at the base.
3. Place the potatoes in a saucepan with cold water. Bring to the boil and simmer for 5 minutes.
4. Remove the potatoes from the saucepan and drain.
5. Melt the margarine in a baking tray with the oil. Add the rosemary, salt and black pepper to the mixture.
6. Place the potatoes into the tray, cut side up, and spoon over the mixture, coating well.
7. Roast in the centre shelf of the preheated oven for 30 minutes, or until golden and crispy.
8. Garnish with fresh rosemary.