Crispy Hasselback Potatoes
Ingredients
- 2 large baking potatoes
- 2 sprigs fresh rosemary
- 3 cloves garlic thinly sliced
- 1/2 tsp dried thyme
- generous pinch coarse sea salt on each potato
Preparation
Tsp rapeseed oil for each potato
Preheat the oven to 200ºc
Using a sharp knife, thinly slice down the potatoes until 3/4 of the way down
Place the potatoes on a baking tray and coat in the olive oil
Place a small sprig of the rosemary and a thin of garlic into each slice and coat in a generous pinch of salt
Bake in the oven for around 50 minutes, then lightly cover in tin foil and bake for a further 15 minutes (until the centre is cooked)
