In Season
Black pepper Hassleback potatoes
A super easy recipe
What you'll need:
- 100ml SPAR extra virgin olive oil
- 30g salted butter
- 50g gluten free vegetable bouillon powder
- 10 The Greengrocer’s garlic cloves (finely chopped)
- 4 tsp Thyme
- 4 tsp Rosemary
Method:
- Preheat the oven to 180C
- Carefully slice the potatoes on the round side without cutting right through
- Mix all other ingredients in a large bowl and add the potatoes, ensuring they are coated in the mixture, then season.
- Place on a roasting tray, sliced side up
- Bake for 45 minutes until crispy on top and soft right through