Scored Potatoes with Sea Salt and Thyme

I spied this fancy way of doing potatoes on the TV a while ago.
Then I saw them in the 'Feel Good Food' magazine so I gave them a go.
Crispy, crunchy and so easy to make too.


You will need as many medium sized potatoes you fancy making.

Preheat your oven to 200C/400F or Gas 6
Then, using a sharp knife, carefully make thin slashes width ways almost all the way through each potato.

Put them in a shallow roasting tin and drizzle with a good amount of olive oil.
Sprinkle with sea salt and roast for about 1 hour and 15 minutes, until they have opened slightly and are cooked through.
Scatter over some freshly picked thyme leaves and allow to rest for a few minutes.

13 comments

  1. You can also put your potatoes in a dessert spoon and then cut until your knife hits the edge of the spoon, that way you will never cut through the potato by mistake!! I love the thyme and sea salt that you have added!!

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  2. I may just make these for dinner tonight - they look amazing.

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  3. There's nothing better than potatoes and thyme except for maybe a bit of rosemary:) Simple yet oh so enticing. Thanks for sharing, Jan:)

    Luv the new look, just luv it!!!

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  4. Yum! Sometimes I just have a potato for dinner. Thanks for sharing! Stacy

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  5. I like the new layout!

    Hasselback potatoes! Love these things because they take less time to cook than your regular baked potato!

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  6. You've turned orange!

    Nice to do this with new pots too - quicker as well. Also can sprinkle with curry powder.

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  7. You are so speaking my language here Jan! I love my spuds! Also love the new color in your blog design!

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  8. I've been meaning to try this out for a while now. My bro keeps begging me. I think i just might have to today. looks so scrummy!

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  9. This recipe look like a crispy bread heheh...seem crispy tasty..yum..yum..

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  10. Oh yummy Jan! I just love these potatoes! Yours look so tasty and crunchy!

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  11. These have that unexpected something perfect for that special occasion or every day.

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  12. I always pop a skewer through the potato and cut down into it!
    In this house we call them hasselback potatoes and they are always lovely. Great photo Jan!

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  13. When I made these, they were called "accordion" spuds, there's "Hasselback" and your scored taters...love the method.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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