Hasselback Potatoes

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Hasselback Potatoes

 

 

12 medium pontiac potatoes, peeled, halved

4 teaspoons olive oil

8 teaspoons finely chopped fresh flat-leaf parsley leaves

8 teaspoons finely chopped fresh oregano leaves

1/4 cup dried GF breadcrumbs

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) for fan-forced.

 

2. Place potato, cut side down, on a chopping board. Place wooden

skewers on each side. Using a sharp knife, make thin vertical cuts

through each potato, using the skewers as a guide to prevent cutting

all the way through.

 

3. Place potatoes in a large roasting pan.

 

4. Add oil, parsley, oregano and breadcrumbs to pan. Season with salt

and pepper. Toss to combine.

 

5. Roast potatoes for 1 hour or until golden and tender.

 

 

 

VARIATION: You could use finely chopped fresh thyme, rosemary or sage

instead of oregano leaves.

 

 

 

Serves 8.