Hasselback Potatoes
Ingredients:
- Baby Potatoes- 25g Butter
- 2 Tbsp Donegal Rapeseed Oil, Porcini Mushroom flavour
- 4 Cloves of Garlic, Crushed
- Handful of Fresh Thyme
- Handful of Fresh Parsley
Instructions
1: Preheat the oven to 200 C.
2: Carefully cut slits into the potatoes, stopping just before you cut through to the bottom so that the slices stay connected at the bottom of the potato.
3: Place the fat into a Pyrex dish or deep tin and pop into the preheated oven for 2 minutes to melt.
4: Add the potatoes, garlic and herbs to the dish and drizzle with the porcini oil.
5: Baste before covering with tinfoil and returning to the oven.
6: Bake for 45 minutes, basting every 15 minutes. Remove the foil and allow the potatoes to brown for a further 5 minutes.
7: Sprinkle some fresh parsley and thyme on top before serving!
