Crisp Potatoes with Herb Dressing

Yields1 Serving
 2 kg (roughly 12) large potatoes
  cup Olive Black
 salt and pepper
 1 bunch fresh thyme, sage and rosemary leaves
Herb dressing
 ½ cup fresh basil leaves
 ½ cup fresh flat-leaf parsley leaves
 1 tsp grated lemon zest
 1 cup Olive Black
 3 tbsp apple cider vinegar or fresh lemon juice
 salt/ pepper
1

Preheat the oven to 200 degrees Celsius.

2

Wash and scrub the potatoes. Slice each potato thinly. Carefully cut fine slices in to each potato, stopping just before you cut through to the bottom so that the slices stay connected.

3

Tuck some thyme, sage and rosemary leaves between the slices of each potato and place them on a baking tray.

4

Use a brush to drizzle the potatoes with about half of the Olive Black and then sprinkle with salt and pepper.

5

Bake for 30 minutes and then brush the potatoes with the remaining olive oil. The potatoes should have started to fan out slightly which will make it easier to get some of the oil down in-between the slices.

6

Bake for another 30 minutes until the potato edges are crispy and the center feels soft when pierced with a toothpick.

7

Meanwhile make the herb dressing. Blend all of the ingredients above.

8

Drizzle the herb dressing over the crisp potatoes. Serve immediately, while still hot.

FACT: Extra Virgin Olive Oil found to be beneficial for brain function due to naturally occurring fatty acids and omegas.

Ingredients

 2 kg (roughly 12) large potatoes
  cup Olive Black
 salt and pepper
 1 bunch fresh thyme, sage and rosemary leaves
Herb dressing
 ½ cup fresh basil leaves
 ½ cup fresh flat-leaf parsley leaves
 1 tsp grated lemon zest
 1 cup Olive Black
 3 tbsp apple cider vinegar or fresh lemon juice
 salt/ pepper

Directions

1

Preheat the oven to 200 degrees Celsius.

2

Wash and scrub the potatoes. Slice each potato thinly. Carefully cut fine slices in to each potato, stopping just before you cut through to the bottom so that the slices stay connected.

3

Tuck some thyme, sage and rosemary leaves between the slices of each potato and place them on a baking tray.

4

Use a brush to drizzle the potatoes with about half of the Olive Black and then sprinkle with salt and pepper.

5

Bake for 30 minutes and then brush the potatoes with the remaining olive oil. The potatoes should have started to fan out slightly which will make it easier to get some of the oil down in-between the slices.

6

Bake for another 30 minutes until the potato edges are crispy and the center feels soft when pierced with a toothpick.

7

Meanwhile make the herb dressing. Blend all of the ingredients above.

8

Drizzle the herb dressing over the crisp potatoes. Serve immediately, while still hot.

FACT: Extra Virgin Olive Oil found to be beneficial for brain function due to naturally occurring fatty acids and omegas.
Crisp Potatoes with Herb Dressing

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