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Rosemary and thyme hasselback potatoes
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Crispy seasoned retro potatoes.
Ingredients:
  • 1.5kg potato
  • 9.60 gm sea salt
  • 20.00 ml chopped fresh rosemary leaves
  • 2 tsp fresh thyme leaves
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Place a potato half, cut-side down, on a chopping board. Insert bamboo skewers on each side of the potato. With a small, sharp knife, make thin slices on the top of the potato at 3mm intervals, ensuring not to cut all the way through (the skewers will help prevent this). Repeat with the rest of the potatoes.
  • In a large bowl, combine potato, oil, garlic, salt, rosemary, and thyme. Mix well to coat. Transfer the seasoned potato to a large roasting pan. Roast for 50-60 minutes, flipping halfway through, until crispy and golden. Serve hot.

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