Lemon and Rosemary Hasselback Potatoes
 
Prep time
Cook time
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Fresh and tasty! Just in time for summer - check out these Hasselback beauties with tangy lemon and aromatic thyme. They make a great addition to a BBQ or as a side dish at lunch or dinner. This recipe comes from the lovely Louise over on her blog "Just Easy Recipes". You can find her at https://justeasyrecipes.co.za/2015/11/03/lemon-rosemary-roast-potatoes/
Author:
Serves: 20 baby potatoes
Ingredients
  • 20 Oakleys Baby Golden Gourmet Potatoes
  • ¾ C butter (180g), melted
  • ¼ C lemon juice
  • Salt and Black Pepper, to taste
  • 6 sprigs fresh Rosemary
Instructions
  1. Preheat the oven to 180°C
  2. Using a sharp knife, make a series of cuts into the potatoes, just halfway down and quite close together (less than half a centimetre apart – see picture as a guide)
  3. Place the potatoes in a pot of boiling water and boil for 10 minutes. Drain the water.
  4. Place the potatoes in a roasting dish.
  5. Mix the melted butter and lemon juice together. Pour over the potatoes.
  6. Over the potatoes, grind salt and black pepper and sprinkle the leaves of 3 rosemary sprigs.
  7. Place in the oven and roast for 1 hour at 180°C
  8. Serve with the remaining 3 fresh rosemary sprigs on top.
Recipe by Oakleys Premium Fresh Vegetables New Zealand at https://www.oakleys.co.nz/2018/12/lemon-and-rosemary-hasselback-potatoes/