Spicy Hasselback Spud Lite Potatoes
Serves: 6 – 8 as a side
- 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
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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.