Hasselback Potatoes
Recipe by Home Bird Food.
Servings:
1
yield(s)
Prep Time:
15
mins
Cook Time:
45
mins
Total Time:
60
mins
Ingredients
-
baby potatoes
-
25
g
butter
-
2
tbsp
Donegal Rapeseed Oil
-
4
cloves of garlic
(crushed)
-
handful of fresh thyme
-
handful of fresh parsley
Instructions
-
Preheat the oven to 200 C.
-
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.
-
Place the fat into a Pyrex dish or deep tin and pop into the preheated oven for 2 minutes to melt.
-
Add the potatoes, garlic and herbs to the dish and drizzle with the oil.
-
Baste before covering with tinfoil and returning to the oven.
-
Bake for 45 minutes, basting every 15 minutes. Remove the foil and allow the potatoes to brown for a further 5 minutes.
-
Sprinkle some fresh parsley and thyme on top before serving!