Herb Hasselback Potatoes
After a delicious baked potato recipe? These golden hasselback potatoes act as the perfect side. Serve topped with parmesan and dollops of Greek-style yoghurt.
Ingredients
- 4 white washed potatoes, peeled
- 1 tbs extra virgin olive oil
- 2 cup mixed fresh herb leaves
- 1/4 cup parmesan, finely grated
- 1/2 cup Greek-style yoghurt
Method
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- Trim base of each potato so they sit flat on chopping board. Place a bamboo skewer on each side of potato to prevent knife from going all the way through when slicing. Using a sharp knife, slice potato vertically into 5mm slits. Repeat with remaining potatoes.
- Place potatoes on baking tray. Drizzle with oil and rub to coat. Season with pepper. Bake for 1 hour or until potatoes are golden and tender. Stand potatoes for 10 minutes or until cool enough to handle. Insert herbs into slits. Serve sprinkled with parmesan and dollop over yoghurt.
