hasselback potatoes with herbs

Omg yes potatoes. No roast dinner a real roast dinner without the company of a good potato. I don’t really care in what form, it can be mash, or a nice classic kroketje, but I really like these fancy hasselback potatoes! You honestly don’t need a slather these in gravy because they’re already so good on their own.

The best part is that they look very good and they take minimal effort. Just make sure you sharpen your knife before you get to slicing these little spuds, you don’t want to mess up because you want nice even little cuts. I use a big wooden spoon where I put in the potatoes so I don’t cut all the way down. They might look like they’re going to fall apart any second, but trust me, the skin will keep them together.

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Serves 4:

You’ll need –
– an oven dish
– a wooden spoon

Ingredients –
– about 500 gr of baby potatoes, like Fontenay
– 2 cloves of garlic, crushed
– 1/2 tsp salt
– 1/2 tsp cracked black pepper
– 2 tbsp olive oil
– 1/2 tbsp dried rosemary
– 1/2 tsp dried thyme

How to make –

1. Preheat the oven to 180°C.
2. Mix the olive oil, herbs, salt, pepper and garlic cloves. Let it sit for 5-10 minutes. Then scoop out the garlic cloves.
3. Wash and scrub the potatoes slighty. Put a potatoe in the hollow side of a spoon and – with a very sharp knife – cut little slivers into them, about 2-3 mm thick. Repeat until you’re out of potato.
4. Now give each potato a good rub with the olive oil mixtures. Use a pastry brush to get into the cuts we made. The better to get in there, the more flavour your potatoes will have.
5. Transfer to an oven dish and let them bake for 30-45 minutes (depending on the size of the potatoe) until the start to crisp up. Garnish with some fresh thyme and rosemary to make them extra fancy.

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