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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.
“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.
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