Hasselback Potatoes
Rosemary, thyme and garlic salted hasselback potatoes. They will be the best you will try!
Servings: 6 people
Ingredients
- 1 kg potatoes (I used maris pipers)
- handful salt (I use flaked sea salt)
- 2 sprigs rosemary diced
- 2 sprigs thyme diced
- ½ tsp garlic granules
- olive oil
Instructions
- Firstly, slice the hasselback potatoes by cutting even thin slices down each potato going most of the way through each potato. (See Step 1 in the Instructions section above for my tips on how to do this).
- Finely dice the rosemary and thyme adding to a bowl with the salt, garlic granules and mix.
- Add the potatoes to a large baking dish, drizzle over olive oil and top with the herb salt and bake in the oven at 200C (fan oven) or 390F for 1 hour.
- Remove from the oven and serve straight to the table.
Video
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Simply place in a sealed container in the fridge overnight. You can either reheat in the oven or air fryer the next day for lunch or dinner.
To Freeze:I find that cooked potatoes don't freeze that well, so eat within a few days.
Tip 1: Laying chopsticks or the handles of wooden spoons either side of the potato helps to stop you slicing all the way through.
Tip 2: Make sure to get the oil and herbs right into the slits for maximum flavour.
Tip 3: Use good quality flakey sea salt for best results.
Nutrition
Calories: 136kcal | Carbohydrates: 29g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.2g | Fiber: 3g | Sugar: 1g
https://healthylivingjames.co.uk/herb-salted-hasselback-potatoes/
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