These Roast Potatoes Concertina Style are a perfect accompaniment to a Sunday roast
10-12 medium/small Nicola or red skinned potatoes
1/4 cup (60 g) butter
3 T (45 ml) Ina Paarman’s Roast Onion Soup and Gravy Powder
Adjust oven rack to middle position. Preheat the oven to 190C.
Peel the potatoes. Slice on the diagonal at 5mm intervals but not all the way through. Slice the butter into small flat squares.
Place the Gravy Powder on a side plate and coat the butter squares with the powder.
Fan out the potatoes as wide as possible and place a piece of butter into each cut.
Oil a loaf pan with a little olive oil. Place potatoes snugly into the pan, widthways. Sprinkle with remaining Gravy Powder. Drizzle with olive oil.
Roast for 40 minutes.
By: Ina Paarman