Image by Mark O'meara & John Paul Urizar
Ingredients (6)
- 12 (1.5kg) sebago potatoes, peeled, halved lengthways
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tbsp sea salt
- 1 tbsp chopped fresh rosemary leaves
- 2 tsp fresh thyme leaves
Method
- Step 1 Preheat oven to 180°C/160°C fan-forced. Place 1 potato half, cut-side down, on a chopping board. Place a bamboo skewer on each side of potato. Using a small, sharp knife, cut thin slices in top of potato at 3mm intervals, being careful not to cut the whole way through potato (skewers will prevent this). Repeat with remaining potato.
- Step 2 Place potato in a large bowl. Add oil, garlic, salt, rosemary and thyme. Stir to coat. Transfer potato to a large roasting pan. Roast for 50 minutes to 1 hour, turning halfway during cooking, until potatoes are golden and tender. Serve.