Hasselback new potatoes in a vodka BBQ sauce

Ingredients
• 750g Cornish New potatoes
• 20ml olive oil
• Cornish Sea Salt Flakes
• Black pepper
• 2 tsp smoked paprika

For the dressing
• 250ml Aval Dor Cornish Potato Original Vodka
• 700g tomato ketchup
• 250ml apple cider vinegar
• 1 tbs ground cumin
• 1 tbs chilli powder
• 1/2 tbs garlic powder
• 1 tbs cayenne pepper
• 100g white sugar
• 1 lemon, juiced
• Cornish Sea Salt Flakes

To serve
• Chopped spring onions and/or parsley

Method
1. Wash potatoes and cut into hasselbacks by cutting thin slices ¾ of the way down each potato. You can place the potatoes between the handles of two wooden spoons to help with this.

2. Add the potatoes to a pan of water, bring to the boil then simmer for 10-15 minutes until tender.

3. In the meantime, make the BBQ sauce by adding all the ingredients to a pan and simmering gently until it’s thickened and reduced by half.

4. Drain the hasselbacks then tumble gently in the olive oil and seasoning.

5. Cook on the BBQ for 10-15 minutes. Near the end of cooking baste the potatoes in the BBQ sauce. The potatoes should open up a little during cooking.

6. Serve sprinkled with spring onions/parsley.

TIP: Don’t fancy cooking these on the BBQ? Replace Step 5 with roasting the potatoes in a 200°C / Fan 180°C oven or air fryer.