Hasselback potatoes with soy, chive & thyme butter

SERVES 6 PREP & COOK TIME 1 HOUR

6 medium potatoes, peeled and halved 100g butter, softened

2 teaspoon soy sauce

1 tablespoon fresh thyme leaves 2 tablespoons chopped fresh chives

1 Preheat oven to 200°C (180°C fanforced). Peel and cut potatoes in half. Place one potato half, cut-side-down, on chopping board. Place a chopstick on board along each side of the potato.

Slice potato crossways at 1cm intervals, cutting through to chopstic to prevent cutting all the way through. Repeat with remaining potato halves.

2 Whisk soft butter in a medium bowl with soy sauce and thyme and chives.

3 Place potatoes, rounded side up, in a single layer in an oven tray lined with baking paper. Coat potatoes in butter mixture. Roast potatoes for 45 minutes, basting occasionally until golden and tender. Sprinkle with extra chopped chives and fresh thyme, if desired.

Not suitable to freeze.