Sandy's Whare

Full Version: Hasselback Potatoes With Garlic.
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16 potatoes, medium and even-sized, peeled
50g butter, melted
3 tablespoons olive oil
6 large sprigs thyme
6 cloves garlic, unpeeled, smashed


1 cup stale sourdough breadcrumbs (roughly grated or broken)
1 tablespoon finely grated parmesan
1 clove garlic, crushed
1 tablespoon finely chopped herbs, eg thyme, rosemary, parsley
2 tablespoons olive oil


1. Heat oven to 200°C. Make crumb mix by combining all the crumb ingredients in a bowl. Spread onto a lined baking tray and bake until crisp and golden.

2. Remove a small slice from under each potato to enable them to sit flat. Using a sharp knife, make cuts three-quarters of the way through the potatoes at 0.5cm intervals all the way along the top.

3. Place potatoes in a large bowl. Combine melted butter, olive oil, thyme sprigs and smashed garlic cloves. Pour over potatoes, season with flaky sea salt and freshly ground black pepper, and toss to combine.

4. Transfer potatoes to a baking pan, sitting them flat, and roast 50-60 minutes until golden and cooked. (Crumb mix and potatoes can be cooked at the same time if desired, and if you have a fan oven.)

Serve the potatoes scattered with the crumb.