INGREDIENTS
1.5kg new potatoes
5 tbs Carotino or olive oil
2 tsp Vegeta seasoning, other vegetable stock powder or sea salt
2 tsp garlic granules or some fresh minced garlic
2 tsp dried dill
EQUIPMENT
baking tray lined with non-stick Telfon sheet
silicone brush
METHOD
Combine oil, Vegeta, garlic and dill. Make in each potato cuts ⅔ way every 2 mm. Place them on baking tray and brush with oil mixture using silicone brush. Bake in the oven preheated to 180°C (356°F) until golden brown on outside and soft inside.
Serve 4-5 people as a side dish.
- Taste good with roasted fish and some cherry tomatoes on a side.
Well YUM!!!! :smile:
I have never done with dill, i mosly add tyme to the potatoes.And always precook the potatos a bit.
Will try with dill, but then i think i will serve them with fish
This is a new way of presenting my favourite tuber. It looks special on the plate.
That looks SO delicious! I love potatoes in every form, but haven’t had them like this. Can’t wait to try it sometime. :grin:
I just LOVE these Margot…gorgeous!
This sounds great and the potatoes looks fantastic.
Thanks for the great recipe.
I love the way you cut the potato, it’s gorgeous!
I just love hassel back potatoes