Crispy, garlic and herb potatoes baked to perfection, with some of our Fresh Dill Goat Cheese melted on top - do we need to say more? Making your potatoes hasselback style, thinly sliced and perfectly crispy and brown, is such an easy way to elevate this side dish for your next dinner gathering.
Serves 4 people
1kg of small white potatoes
few sprigs of fresh rosemary
4 garlic cloves
4 tbsp of olive oil
salt and pepper
150g of Meredith Dairy Fresh Dill Goat Cheese
Preheat your oven to 200C.
Wash potatoes, and peel if necessary. Thinly slice the potatoes but not all the way through, so the cut only goes most of the way down, but holds together from the bottom. TIP: Cut your potato placed between two wooden barbecue sticks, that stop the knife from cutting all the way through.
Grate or smash garlic cloves. Pick rosemary leaves from the stems. Mix together with the olive oil with salt and pepper.
Line a baking tray with baking paper. Assemble potatoes cut side up. Rub the oil mixture into the potatoes evenly, make sure some oil drips down inside the potatoes. For some extra garlic flavour, you an toss a few whole cloves on the pan to bake with the potatoes.
Roast for 45 minutes or until the potatoes are baked through and crispy from the outside. TIP: The thinner your slices, the easier it is to bake them crispy.
Serve hot from the oven, with Meredith Dairy Fresh Dill Goat Cheese crumbled and partly melted on top.