Hassle back potatoes
Ingredients
- 100g Kerrygold Pure Irish Salted Butter
- 1kg large new potatoes
- Half a bulb of garlic
- 7 sprigs of thyme
- Salt and Pepper
Directions
- Preheat the oven to 200 Degrees Celsius.
- Take each potato and use a sharp knife to slice through the potato every 2-3mm, only cutting three quarters of the way through ensuring the potato stays whole (to make this easier you can lie a wooden spoon on the board and place the potato against it. You can then use the handle as a guide to ensure you don’t cut all the way through).
- Place the potatoes into a roasting tin and sprinkle over the thyme sprigs and idividual bulbs of garlic. Dot the softened butter on top of each potato and season with salt and pepper, add a dash of water to the bottom of the tin and transfer to the oven.
- Roast the potatoes for 1-1.5 hours depending on their size, remove from the oven every 20 minutes and baste the potatoes with the butter from the bottom of the tin. Remove from the oven once the potatoes are brown and crisped on top and tender inside.
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