A lighter version of dauphinoise potatoes but just as crowd-pleasing. The top layers are golden and crunchy and underneath they just melt-in-the-mouth. Named ‘Baker’s Potatoes’ as cooks would take their potato casseroles to the local baker’s ovens to cook.
As potato farmers we eat a lot of potatoes and we love these hedgehog-like beauties. You can ‘hasselback’ any kind of potato. Having a consistent size of potato (small or medium) is important and then there’s the distance between the cuts!
Everyone has their own way of doing roast potatoes, some people add flour, baking powder or even semolina. The secret to is using a good quality cold-pressed rapeseed oil – and our customers who come to the farm always tell us this!
A rich and velvety-smooth hummus made from cooking your chickpeas until soft.