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hassleback_potatoes

Hasselback Potatoes with Lemon and Thyme

BY Luisa Farelo-Hayes

Hasselback Potatoes for anyone who loves crispy golden potatoes with the added dimension of the lemon and thyme.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 60 mins
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12–16 baby new potatoes, washed

Maldon sea salt and freshly milled black pepper

handful of fresh thyme, leaves picked

1 Tbsp (15 ml) olive oil

small knob of butter

1 clove garlic, finely crushed

finely grated zest of 1 lemon

Preheat the oven to 200 °C.

Place the potatoes onto a chopping board and, using a sharp knife, cut small slices at regular intervals, about 2 mm apart, making sure not to cut right through the potato. Season the potatoes with salt, pepper and thyme. Heat the olive oil and butter in a frying pan and gently fry the potatoes until well coated and beginning to brown. Add the crushed garlic and lemon zest. Remove from the pan and place onto a roasting tray. Roast for about 45 minutes or until crispy and golden brown in colour.