Rosemary and thyme hasselback potatoes
Serves 8
Ingredients
12 (1.5kg) sebago potatoes, peeled, halved lengthways
2 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon sea salt
1 tablespoon chopped fresh rosemary leaves
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon sea salt
1 tablespoon chopped fresh rosemary leaves
2 teaspoons fresh thyme leaves
Method
Preheat oven to 180°C/160°C fan-forced. Place 1 potato half, cut-side down, on a chopping board. Place a bamboo skewer on each side of potato. Using a small, sharp knife, cut thin slices in top of potato at 3mm intervals, being careful not to cut the whole way through potato (skewers will prevent this). Repeat with remaining potato.
Place potato in a large bowl. Add oil, garlic, salt, rosemary and thyme. Stir to coat. Transfer potato to a large roasting pan. Roast for 50 minutes to 1 hour, turning halfway during cooking, until potatoes are golden and tender. Serve.
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