Hasselback Potato Skewers with Parsley & Garlic Butter

You will need

Approx. 1kg large new potatoes (or 6 per person)
Large sprig of rosemary, roughly chopped
Splash of olive oil
Sea salt for seasoning
Black pepper for seasoning
100g butter
Large pinch parsley, chopped
4 gloves garlic, peeled and crushed


1. Preheat your oven to 170°c fan or 190°c for a conventional oven

2. You’ll need some metal or wooden skewers for this recipe. If you don’t have these just skip this step – it’s more for ease of serving

3. Take the new potatoes and make incisions all the way along, every 2mm, going ¾ of the way through

4. A good tip is to put them between 2 wooden spoons to make sure you don’t go all the way through

5. Skewer the potatoes, depending on how many you can fit on, four-six is ideal, ensuring the cut sides are all facing the same way

6. In a roasting tray big enough to hold the skewers, lay them all side by side

7. Drizzle some olive oil over, being generous, and season with salt and pepper

8. Sprinkle the chopped rosemary over and put in the oven for an hour

9. In the meantime, in a blender, blitz the butter with the parsley and garlic

10. Once the hour is up, take the tray out of the Leisure range cooker and add the butter, spooning over the potatoes, and put back in the cooker for another 20 minutes

11. Take out and leave to cool for 5-10 minutes so you can just grab a skewer each and pop onto your plate

Recipe courtesy of Leisure and Dan Doherty