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Hasselback Potatoes with Lemon and Thyme
For crispy, golden potatoes, enjoy these hasselback potatoes with lemon and thyme to elevate the flavour.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 60 mins
issue 5
Ingredients
12–16 baby new potatoes, washed
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
Method
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.
