Nutritionist shares her mouthwatering recipe for truffle hasselback roast potatoes

A nutritionist has shared how to make the most delicious truffle-infused hasselback roast potatoes – and they are the perfect addition to any meal. 

Laura Ford, from Melbourne, says that her recipe makes the most ‘addictive roast potatoes you’ll ever eat’ and can be prepared in eight simple steps.

To make them Laura first peels one kilogram of potatoes and evenly slices them lengthways until they are one to two centimetres.

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A nutritionist has shared how to make the most delicious truffle-infused hasselback roast potatoes that are the perfect addition to any meal

She then places the potatoes into a pot of boiling water and allows them to cooks for 10 minutes, then drains them and preheats her oven to 200 degrees celsius. 

To hasselback the potatoes Laura places them flat side down onto a board and creates 10 to 15 small, yet even cuts with a knife.  

‘Gently run your knife over the top of the potato to keep the slices together and to avoid cutting all the way through,’ she wrote. 

 She sprinkles on salt, pepper, finely chopped rosemary leaves and drizzles over truffle-infused olive oil and cooks them for an hour flipping in between until they are golden and crispy

Next she places 30 grams of butter onto an oven tray until melted and the spreads the potatoes out onto the tray but ensures that they are each cut size down. 

Laura then sprinkles over salt, pepper, finely chopped rosemary leaves and drizzles over truffle-infused olive oil. 

She cooks the potatoes for 30 minutes, flips them and cooks for a further 20 minutes or until golden brown, then adds extra oil and fresh thyme on top to enjoy. 

Recipe: Laura’s truffle hasselback roast potatoes

Ingredients: 

 1kg Potatoes, peeled

 1tbsp Truffle Infused Australian Extra Virgin Olive Oil

Salt and pepper to taste 

 30g Butter

1 Sprig Rosemary, leaves finely chopped  

Fresh thyme leaves, garnish 

Method: 

1.  Preheat the oven to 200 degrees celsius.
2. Peel one kilogram of potatoes and evenly slice them lengthways until they are one to two centimetres.
3. Place the potatoes into a pot of boiling water and allows them to cooks for 10 minutes and drains them. 
4. Place potatoes flat side down onto a board and create 10 small and even cuts with a knife. 
5.  Sprinkle over sprinkles over salt, pepper, finely chopped rosemary leaves and drizzles 1tbsp of truffle-infused olive oil over them.
6. Cooks the potatoes for 30 minutes in the oven.
7. Flip them allow them to cook for another 20 minutes, then once golden brown add extra oil and fresh thyme on top to enjoy.

Laura posted the recipe video to Instagram and received a flood of feedback from foodies who left comments saying how tasty the potatoes look. 

‘These look so good and so, so crispy! Yum,’ a foodie wrote. 

‘They look incredible! Omg I need to try,’ another wrote.