The most impressive spud around.
|1/4 cup||butter — melted|
|1/4 cup||fresh chillies — 573|
|sea salt and freshly ground black pepper|
|8-12||bay leaves — fresh|
|sour cream, spring onions — separate entries|
Preheat oven to 200ºC.
Place potatoes on a surface and slice them finely without cutting all the way through to the base. Gently pull the slices apart.
In a small bowl whisk together the butter and olive oil and brush the potatoes, making sure you brush each side of the slices, season well.
Place potatoes in a heavy ovenproof dish and drizzle with remaining oil mix. Place a few bay leaves in between the potato slices. Place in the oven and roast for 1 hour.
Serve hot, dolloped with sour cream and sprinkled with spring onions.
Words and image:Fairlady magazine