Garlic and Herb Hasselback Potatoes

 

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Garlic and Herb Hasselback Potatoes


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Ingredients

  • 1,2 kg waxy potatoes
  • 1 tbsp rough sea salt
  • 4 tbsp avocado oil
  • 3 garlic cloves, finely grated or minced
  • 2 thyme springs, leaves only
  • 1,5 tsp finely chopped fresh rosemary
  • 1,5 tsp flaky salt + more for garnish
  • 1 tsp freshly ground black pepper

Instructions

  1. Preheat oven to 200C. Place the potatoes in a large pot, add the salt and cover with water. Bring to the boil, let it boil for 5 minutes and the drain. Once the potatoes are cool enough to handle, slice them thinly but leave them intact at the bottom. A good way to do it is to use two chopsticks/wooden spatulas on either side of the potato when cutting. Arrange the potatoes in a heat-proof pan. In a small bowl, mix together the oil, garlic, herbs, salt and pepper. Pour over the potatoes. Try to get the oil in between the slices. Place the pan in the oven and bake for 30-40 minutes, until the potatoes are cooked through and crispy. Sprinkle salt and pepper on top and serve. Enjoy!

 

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