Lemon and Rosemary Hasselback Potatoes

Prep Time Cook Time Total Time Author Serves
10 mins 60 mins 1 hour 10 mins Oakleys 20 baby potatoes

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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“.

Ingredients:

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.

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