Rosemary & Thyme Hasselback Potatoes

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Rosemary & Thyme Hasselback Potatoes

 

 

12 (1.5 kg)(3 1/3 sebago potatoes, peeled, halved lengthways

8 teaspoons olive oil

2 garlic cloves, crushed

4 teaspoons sea salt

4 teaspoons chopped fresh rosemary leaves

2 teaspoons fresh thyme leaves

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) for fan-forced.

 

2. 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 3 mm (1/8 " ) intervals, being careful

not to cut the whole way through potato (skewers will prevent this).

Repeat with remaining potato.

 

3. Place potato in a large bowl. Add oil, garlic, salt, rosemary and

thyme. Stir to coat.

 

4. 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.

 

 

Serves 8.