Recipe by OttolenghiGlazed hasselback sweet potatoes
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.
