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23 August 2009

Rosemary Hasselback Potatoes

I really wanted to cook these potatoes with sage and not rosemary, but there wasn't any sage at the supermarket, so I swapped to rosemary. What I really wanted was a sweetly fragrant herb to compliment the lemon a eucalyptus lemon myrtle in the chicken.

I just love crispy potatoes, and these definitely fit the bill!

Ingredients (serves 3)

4-5 medium potatoes cut in half
Leaves of 3 sprigs rosemary finely chopped
1/2 teaspoon salt
Olive oil to drizzle


Preheat the oven to 200 degrees. Using a sharp knife cut slits in the potatoes, from top to bottom, about 2 mm apart and 3/4 of the way through the potato.

Place the potatoes in a bowl, add rosemary, salt and olive oil. Stir to combine. Spread on a baking tray lined with baking paper. Roast for 50-60 minutes until golden and crisp.

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