Roast Potatoes are always the perfect festive treat, and feature regularly in almost every household during the holiday season. For something a little different this year, and for the showstopping “wow” factor, why not make Hassleback Potatoes, flavoured with aromatic sage and thyme, for an extra flavour sensation served with an accompanying refreshing mint and lime dip.
They are really simple to make, look really impressive and guaranteed to be a crowd pleaser.
I recommend serving them with a chilled glass (or two) of rosé wine from Aix-en-Provence, which pairs with it really well as it’s able to handle different textures and flavours, and is incredibly versatile, not to mention looks gorgeous, with its pale, silky and elegant pink hues.
Now pour yourself a lovely glass of rosé and follow my simple recipe for delicious Hassleback Potatoes, with all the trimmings.
For the Hassleback Potatoes
- A bag of Miniature Potatoes or 6 Medium size ones. I prefer the miniature ones as they are bite size, perfect for parties.
- 3 Sprigs of Thyme
- Handful of Sage leaves
- 1 tablespoon Sea Salt
- 1 tablespoon black pepper
- Generous amount of Olive OIl
- 2 Tablespoons Butter
For the Dip
- 1/2 Cup Greek Yoghurt
- Handful of Mint
- Juice of 1 Lime
- 1/4 teaspoon salt
- Preheat the oven to 200C and line a baking tray or roasting pan with foil.
- Wash the potatoes, ensuring to scrub them clean.
- Fill a saucepan with salted water and bring to a boil.
- Add the potatoes to the saucepan and boil them for 15 minutes. This will help reduce the cooking time.
- Pat the potaoes dry, and using a small sharp knife, gently slice each of the potatoes in tiny intervals, making sure you don’t slice all the way through to the bottom.
- Line the potatoes on the baking tray or roasting pan and spread a little butter on each one, and garnish by sprinkling the thyme all over and place the sage leaves in between them.
- Sprinkle each potato with sea salt and black pepper and generously drizzle the oilive oil all over each of them, making sure they are well coated.
- Place in the oven for 40 minutes. They will be crispy, aromatic and irresistable!
- Meanwhile, to make the dip, simply blend all the ingredients together and place in the fridge to chill whilst your Hassleback Potatoes are roasting.
- Once the Hassleback Potatoes are ready, add a little sprinkle of sea salt for good measure, decorate with a few extra sprigs of thyme and serve hot.