BRENDA'S HASSLEBACK POTATOES

Posted On: 2015-05-13 16:22:49


DIRECTIONS:
 
Preheat oven to 180C.

In the food processor blitz small bunches of parsley, sage, rosemary & thyme with enough olive oil to form a slurry.

Remove to a jar, add the zest & juice of a lemon, salt & freshly ground black pepper & shake well.
 
Wash & dry medium sized potatoes & remove a slice from the bottom of each so they sit flat on the chopping board.

“Hassle” the backs by carefully making cuts ¾ of the way down, right across the spud.

Fan open the slices & liberally brush the herb mix over them.

Add to a baking tray & bake until knife-tender & crisped up.

Brush with a little more of the herb oil & sprinkle with sea salt to serve.

Comments
No Comments Found!
Write Comment
Your Name


Your Email Address


Your Comment Note: HTML is not translated!
Enter the code in the box below:

Send