Spicy Hasselback Spud Lite Potatoes

Hasselback Spud Lite Potatoes

Serves: 6 – 8 as a side

INGREDIENTS

  • 1.5kg Spud Lite potatoes
  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • 2 tsp hot smoked paprika
  • 2 tbsp lemon thyme leaves, finely chopped
  • salt flakes and freshly ground black pepper
  • 1/2 cup Parmesan, grated
  • 1 lemon
  • fresh thyme leaves, to garnish

METHOD

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Step 1 - Pre-heat Oven

Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Step 2 - Boil Spud Lite Potatoes

Boil potatoes for 10 minutes. Drain and refresh under cold water.

Step 3 - Make Spud Lite Dressing

For the dressing, combine olive oil, garlic, paprika, rosemary, salt and freshly ground black pepper together in a small mixing bowl, stirring to combine.

Step 4 - Perpare and Roast Spud Lite Potatoes

To cut potatoes, place between two chopsticks and slice down at 5mm intervals. The chopsticks prevent knife cutting all the way through. Repeat process with all the potatoes. Place prepared potatoes in a large roasting pan.

Drizzle mixture over the top of each potato, until evenly coated in oil mixture. Sprinkle parmesan over the top of each potato and bake in preheated oven for 1 hour or until golden and crispy.

Step 5 - Ready to Serve

To serve, squeeze lemon over the potatoes and sprinkle with fresh thyme leaves.

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