HONEY HASSELBACK POTATOS

Ingredients

• 12 (about 170g each) Sebago potatoes, peeled
• Olive oil spray
• 40g butter
• 60ml (1/4 cup) Yellow Box Honey

Method

1) Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. 2)Cut a small slice lengthways off potato so it sits flat on the chopping board. Position a bamboo skewer on each side of potato. Using a small sharp knife, cut thin slices in top of potato at 3-5mm intervals, being careful not to cut the whole way through (skewers will help to prevent this). Repeat with remaining potatoes.
3) Arrange potatoes on prepared tray and spray with oil. Bake for 40 minutes. Melt the butter and honey together in a small saucepan. Brush 1/3 of the honey mixture over the potatoes. Bake for a further 40 minutes, brushing twice more during cooking, or until golden brown and caramelised.
4)Transfer potatoes to a warmed serving dish and brush with any remaining honey mixture. Sprinkle with salt and serve.