Hasselback potatoes are delicious. They are crispy outside and fluffy inside. br br Ingredients br Baby potatoes 1 kg br Clarified butter olive oil 2 tbsp. br Red chilli powder 12 or to taste br Paprika 12 tsp. br Dried parsley 12 tsp. br Oregano 12 tsp. br Rosemary 14 tsp. br Salt to taste br Black pepper powder 14 tsp. br Garlic chopped 2 cloves br Fresh parsley or coriander 1 tbsp. br Butter 1 tbsp. br Olive oil 12 tsp. br br br Directions br Cut little slits into baby potatoes using chop sticks as a guide for how deep to cut. br In a bowl mix red chilli powder, paprika, dried parsley, salt, black pepper powder, oregano, rosemary, clarified butter (ghee) and toss the potatoes into spices until well coated. br Put this into the preheated oven at 180 ⁰c for 40-45 minutes or until done. br Heat a pan add butter, chopped garlic, coriander, with a hint of olive oil (so that butter won't burn) seamer gently for about 1 minute. Brush this on the potatoes once they are cooked and serve.