This lemon-herb roasted potato dish will be the best you’ll ever make. It’s loaded with butter, lemon, garlic, honey and parsley, and requires just 15 minutes to prepare!

Adding the honey makes all the difference as the surfaces against the pan become beautifully caramelised and extra tasty.

To make sure the roasted potatoes are infused with all the rich flavours, slit each potato a few times horizontally without cutting right through. This technique is known as hasselback.

Ingredients

• 450g baby potatoes
• 1/4 cup olive oil
• 2 tablespoons melted butter
• 3 cloves garlic, minced
• 1 tablespoon chopped Italian parsley
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 3 dashes ground black pepper

Method

• Preheat oven to 180°C.
• Cut horizontal slits into the potatoes. But be careful not to cut right through.
• Mix all the other ingredients together to create an oil mixture.
• Place the potatoes in a roasting pan. Gently brush on the oil mixture, making sure it goes into the slits. Save some oil mixture for basting during the roasting process.
• Roast the potatoes for 1 hour, and baste with the oil mixture after 30 minutes.
• Serve immediately after roasting and enjoy!

Tip: For perfect slits, line up two chopsticks horizontally on either side of the potato. Then, use a knife to cut vertically. This will help prevent you from cutting all the way through.

This article first appeared in rasamalaysia.com. Low Bee Yinn is a food blogger and cookbook author.