Thyme + Ghee Roasted Hasselback Potatos
A simple, nutritious complement to any meal, these Thyme + Rosemary Hasselback Potatos check all the boxes: fresh herbs, rich ghee and a simple potato.
— The Golden Ghee Co. Kitchen
INGREDIENTS (for 6 potatoes)
6 russet or Yukon gold potatoes
3 tbsp melted ghee
8 garlic cloves thinly sliced
4 springs Rosemary
Salt and pepper
Herb dip to serve
1 cup yoghurt
2 tbsp mixed chopped herbs to taste
Lemon
Salt and pepper
METHOD
Time 25 minutes
Preheat oven to 220°C. Grease the bottom of a baking dish with a bit of olive oil.
Wash and dry the potatoes but leave the skins on. Place each potato lenghwise between two chopsticks and using a sharp knife gently cut about 1/8 inch thick slits stopping just before you cut through to leave the base intact.
Transfer all sliced potatoes to the baking dish, brush the tops with some golden ghee and add slices of garlic and some rosemary leaves between some of the potatoe’s slits
Bake for about 60 minutes and brush again some golden ghee halway through.
Meanwhile mix all the Herb dip ingredients in a bowl and set aside.
The potatoes are ready when the tops are nicely brown and crispy and the middles are tender. Sprinkle with some rock salt and pepper. Garnish with some fresh thyme or other herbs as desired. serve together with a herb dip or any other of choice and enjoy!
