MINI HASSELBACK PO­TA­TOES

Friday - - Recipe Cards -

Prep time 30 mins Cook­ing time 20-25 mins Serves 4 12 baby po­ta­toes Thyme leaves, as re­quired, plus thyme sprigs Olive oil, to driz­zle Pre­heat the oven to 200ºC. Care­fully slice po­ta­toes at 3mm in­ter­vals, tak­ing care not to slice all the way through so the potato holds its shape. Push a few thyme leaves be­tween the slices. Sprin­kle over a few sprigs of fresh thyme, driz­zle with olive oil and sea­son with salt and pep­per. Roast for 20–25 min­utes un­til crisp and golden. Serve warm.

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