Mini Hasselback potatoes
Ingredients
- 1 kg baby new potatoes
- 5 tbsp extra virgin olive oil
- roughly chopped parsley bunch of
- 7-8 sprigs roughly chopped rosemary
- roughly chopped basil handful
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp salt
Instructions
- Begin by washing your potatoes and then pat them dry. Place each potato in between two chopsticks to use as a depth guide for making vertical slices. Transfer the potatoes to a baking tray.
- In a bowl combine the olive oil, salt, pepper, cayenne pepper and herbs. Mix together well and brush onto each potato.
- Pop in the oven to bake for 30 minutes at 180° or until golden brown
- Garnish with some roughly chopped parsely (optional) and enjoy!