Hasselback Potatoes with Lemon and Thyme
Hasselback Potatoes for anyone who loves crispy golden potatoes with the added dimension of the lemon and thyme.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 60 mins
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.