Steam Combi Recipe: |Hassleback Potatoes

The addition of steam to the cooking cavity when cooking these potatoes, speeds up the cooking time and helps  keep the potato moist while still becoming golden brown crispy on the surface.
A tip for the slicing of the potatoes is to place a a chopstick or wooden spoon handle on each side of the potato, then when you cut through your knife will be stopped at the same point each cut.

METHOD

1. Preheat oven Fan Forced + steam ( make the humidity level as high as your oven will allow) 220C
2. Make sure the potatoes are scrubbed clean and then make slices 2mm apart almost through the potato.
   In a saucepan melt butter and add garlic, paprika and salt.
3. Using a pastry brush , liberally coat the potatoes making sure you get the butter mixture down into the slices
4. Cook for 20- 25 minutes until the potatoes are golden brown and nearly cooked through
5. Top potatoes with grated parmesan, poking some into the slices randomly
6. Return to oven for a further 5- 10 minutes or until cheese is melted and golden and potatoes are soft inside.
   (Larger potatoes may take longer and smaller potatoes may be quicker to cook)