Herbed hasselbacks
Kate's fabulous recipe for herb-roasted Hasselbacks - one of the best ways to serve potatoes.
Ingredients
- 8 medium general-purpose NZ potatoes
- 6 sprigs Superb Herb fresh thyme or rosemary
- 8 cloves garlic
- ¼ cup Olivado olive oil
- ½ cup parmesan cheese grated
- salt and pepper
- more fresh thyme to garnish
Instructions
- Preheat oven to 220°C, (200°C fan-forced).
- Prepare potatoes by carefully cutting 3-5mm thick slices along each potato. You can have a wooden spoon sitting alongside the potatoes to help stop you cutting the whole way through.
- Place potatoes on a lined baking tray, or baking dish and tuck a slice of garlic and the herbs in between each potato slit – it doesn’t have to be perfect.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 40 minutes, remove from oven and sprinkle with Parmesan. Roast for a further 5-10 minutes or until golden brown (larger potatoes may need slightly longer).
- Garnish with a few extra fresh herbs. Enjoy!
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