Recipe By: Ottolenghi
Glazed hasselback sweet potatoes
Serves 4 people
10 min Prep Time
40 min Cook Time
Each thin slice of potato fans out during roasting, creating perfect crevices for capturing our Black Garlic and Scotch Bonnet marinade. The result is a wonderful contrast of textures – crisp edges giving way to tender centres – while the marinade adds layers on layers of flavour. Serve on a cooling bed of yogurt and finish with fresh chives.
Method
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Preheat the oven to 200C fan.
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Place the potatoes flat side down on a chopping board and, with a small sharp knife, make slits at 4mm intervals, stopping about 1cm from the bottom. Place onto a parchment lined baking tray and rub with 1 tablespoon oil and 1 teaspoon salt. Place in the oven for 20 minutes.
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Brush the potatoes with half the marinade, rotate the tray, then return to the oven for 10 minutes. Brush again with the remaining marinade and cook for a final 10 minutes. Remove from the oven and set aside.
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To serve, mix the yoghurt with ¼ teaspoon salt. Spread onto the base of a serving plate. Place the potato flat side down on top. Drizzle over the remaining olive oil and sprinkle over the chives.
