HASSELBACK POTATOES

For 4 portions

2  lbs (roughly 12) medium size or small potatoes
canola or olive oil

salt and pepper
fresh thyme

dried or fresh bay leaves

brunches of rosemary or bay

to serve
Greek yogurt

scallions

fresh herbs

flaxseed oil

Coming from a Stockholm restaurant many years back. The Hasselback potatoes seem to be one of the best ways to serve the lovely spuds.  Soft inside and crispy on the outside. The slices fan out beautifully while baking. I inserted some thyme branches and bay leaves between the slices to impart more aroma. Perfect accompaniment to dinner or on their own. Yep, Hasselback potatoes this is it!

 

Wash and scrub the potatoes.  Slice each potato thinly with the skewer inserted in about 1/3 from the planned bottom to leave it intact. Tuck some thyme leaves and a bay leaf between the slices of each potato and place them on a baking tray. Drizzle the potatoes with the the oil you are using and then sprinkle with salt and pepper.  Bake for an hour or until the potatoes have fanned out.

Serve with herby yoghurt.

 

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