Ingredients
8 potatoes
we used Nadine variety
½ cup olive oil
2 cloves garlic
crushed
2 tbsp fresh rosemary
roughly chopped
salt and pepper
Equipment
- 1 baking tray
- 1 baking paper
- 1 knife
- 1 pastry brush
- 1 chopstick
- 1 mortar and pestle
Instructions
- Preheat oven to 200°C fan-forced. Line a baking tray with baking paper and set aside.
- Cut potatoes into thin slices, without cutting entirely through the slice to separate.
- Mix the oil with the garlic and brush into the spaces in the potatoes.
- Sprinkle with rosemary and salt and pepper.
- Bake for 45 minutes.
Notes
Tip
If you place an old chopstick on either side of the potato it will stop the knife cutting all the way through the potato.
Tip
I like to make sure the garlic is crushed well and sometimes I even grind it in a mortar and pestle with the oil so it releases its full flavour.
Tip
Be generous with the salt and pepper and try to use freshly ground as it gives the best flavour.
