Herb Hasselback Potatoes

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Herb Hasselback Potatoes

 

 

2 kg (4 1/2 lb)potatoes

8 teaspoons olive oil

4 teaspoons chopped rosemary

2 teaspoons sea salt flakes

freshly ground black pepper

 

 

1. Preheat the oven to 180 C (350 F).

 

2. Line a baking tray with non-stick baking paper.

 

3. Peel potato; cut into halves crosswise.

 

4. For each potato, place cut-side down, on a cutting board and make

thin, evenly spaced cuts at 5 mm (just under 1/4 " ) intervals, about

two-thirds of the way through.

 

5. Place potato, cut-side down, on prepared tray. Brush potato with

oil; sprinkle with rosemary, salt and pepper.

 

6. Bake for 45 to 50 minutes or until golden and crisp.

 

 

 

VARIATION: Try using mixed dried herbs - you will need 1 teaspoon.

 

NOTE: For best results, cook potato just before serving.

 

 

 

Serves 6.