Preheat the oven to 200 degrees Celsius.
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.
Tuck some thyme, sage and rosemary leaves between the slices of each potato and place them on a baking tray.
Use a brush to drizzle the potatoes with about half of the Olive Black and then sprinkle with salt and pepper.
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.
Bake for another 30 minutes until the potato edges are crispy and the center feels soft when pierced with a toothpick.
Meanwhile make the herb dressing. Blend all of the ingredients above.
Drizzle the herb dressing over the crisp potatoes. Serve immediately, while still hot.
Ingredients
Directions
Preheat the oven to 200 degrees Celsius.
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.
Tuck some thyme, sage and rosemary leaves between the slices of each potato and place them on a baking tray.
Use a brush to drizzle the potatoes with about half of the Olive Black and then sprinkle with salt and pepper.
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.
Bake for another 30 minutes until the potato edges are crispy and the center feels soft when pierced with a toothpick.
Meanwhile make the herb dressing. Blend all of the ingredients above.
Drizzle the herb dressing over the crisp potatoes. Serve immediately, while still hot.
