Crispy Hasselback-Style Potato Bake
- 2kg potatoes, thinly and evenly sliced
- 3 Tbsp. butter
- 3 Tbsp. olive oil
- 1 cup of chicken stock
- Fresh rosemary
- Sea salt
- 1 tsp zest of lemon and juice
- 1 cup crème fraiche
Preheat the oven to 180°C.
Combine melted butter and oil and use it to brush the inside of a Le Creuset 26cm Signature Buffet Casserole. Arrange the sliced potatoes in a spiral pattern. Brush with more butter mix, pour over the chicken stock, then sprinkle with some rosemary and sea salt. Roast the potatoes until tender and crisp.
Whisk lemon zest and juice into crème fraiche and season. Serve on the side.