Hasselback potatoes with thyme, rosemary, and garlic

Budget Recipes Vegetarian

Servings

2-3

Preperation

15 minutes

Cooking

45 minutes

Waiting

500 g potatoes (preferably baby potatoes) 1 head garlic 80 ml olive oil 3 sprigs fresh rosemary 3 sprigs fresh thyme Salt freshly ground pepper

Preheat the oven to 180°C.

Wash the potatoes but do not peel them. Place each potato between two chopsticks and slice thinly across, stopping at the sticks to avoid cutting through.

Place the sliced potatoes on a baking tray lined with parchment paper. Drizzle with olive oil, making sure it seeps into the cuts.

Slice the garlic thinly. Insert garlic slices, rosemary, and thyme into the slits of the potatoes.

Roast at 180°C for 45 minutes until crispy outside and tender inside. Serve warm.