These garlic and herb hassleback potatoes are the perfect side to any meal. I love how flavourful, tender and crisp they get. The starchy kind of potatoes are best for these but you can use any kind of potatoes really. Here, I used these beautiful désirée potatoes.
Making these is pretty simple. Here’s how…
Garlic – grated
Rosemary – chopped roughly
Thyme – chopped roughly
– In a small bowl, mix together the olive oil, softened butter, garlic, rosemary, thyme, salt and pepper and keep aside.
– To prep the potatoes, slice them into thin slices leaving a 1/4 inch at the bottom unsliced. (To make it easier, you can place the potato between two chopsticks or wooden spoon handles, so that they prevent you from cutting all the way down.)
– Preheat oven to 250C.
– Brush the potatoes with the garlic herb oil mixture making sure to get in between all the slices. Be gentle so they dont break apart.
– Arrange the prepped potatoes onto a baking tray/pan and bake for 35 to 40 minutes until tender but crisp.