Hasselback Potatoes with Sage and Garlic

• 800 g (approx.10 pcs) potatoes, medium, washed
• 125 ml olive oil
• 2 cloves garlic, crushed
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh sage, chopped
• 2 tsp dried sage powder
• 1 tsp sea salt flakes
• ½ tsp freshly ground pepper

To Serve

• 2 cups rocket leaves
• 100 g feta cheese, crumbled
• As needed fresh parsley, chopped
• As needed lemon wedges

Hasselback Potatoes with Sage and Garlic

1. Preheat your Miele Combi Microwave Oven to Fan Plus Function at 220°C.
2. Insert a skewer through the middle of the potato lengthwise. Starting at one end of the potato, begin cutting until you reach the skewer, leaving a 5 mm gap between each cut. Slice along the potato until you reach the other end. Remove skewer carefully and follow the same process for all potatoes.
3. Transfer potatoes cut side up onto a baking paper lined glass tray.
4. In a small bowl, combine the olive oil, crushed garlic, chopped fresh parsley and sage, dried sage powder, sea salt flakes, and freshly ground pepper. Pour the mixture over the top of the potatoes, making sure to evenly coat all surfaces of the potatoes.
5. Place the glass tray into your Combi Microwave Oven on shelf position 1.
6. Select Combination Mode: Fan Plus + MW at 220°C + 300W + 40 minutes. Press the start button and let the potatoes cook.

To Serve

1. Place the rocket leaves in a large serving platter.
2. Place cooked hasselback potatoes on top of the rocket leaves. Dress with crumbled feta cheese, chopped fresh parsley, and a squeeze of fresh lemon.
3. Serve with extra lemon wedges on the side.

These potatoes would be a perfect side to have with any traditional roast, steak or fish. For a light vegetarian dinner, try adding slices of cheese on top of the potatoes 5 minutes before the end of the cooking time. Top with sweetcorn, chives and a dollop of sour cream.