Hassleback Baby Potatoes

Introduction:

Check out our simple and impressive Hassleback Baby Potatoes recipe for a twist on the traditional roastie! A welcome addition to any spread, these cute little potatoes bring texture and flavour, as well as fun. This recipe was created for us by food blogger Avant Garde Vegan.

Ingredients:

• 1000 g Blas y Tir Baby Potatoes
• 4 tbsp Olive Oil
• 5 Sprigs Fresh Thyme
• 0.5 Lemon, juice & zest
• 1 tbsp Dried Chilli Flakes
• Sea Salt & Ground Black Pepper, to season

Method

1. Preheat the oven to gas mark 6, 200°C, fan 180°C.
2. Wash the potatoes then carefully make small vertical slits, 2mm apart, three quarters of the way down each potato, all the way along.
3. Add the potatoes to a non stick baking tray, and the rest of the ingredients and make sure each potato is coated with the oil mixture.
4. Bake for 30-35 minutes, or until the potatoes are golden & crispy.

Top Tip

Serve as a replacement to traditional roast potatoes or as a great addition to a BBQ or buffet!

You can find out more about Avant Garde Vegan by visiting his website, here!