Sometimes I find side dishes the hardest to come up with. Most of the time I go the lazy route and chop up a bunch of potatoes and roast them in the oven. But sometimes I want to get a little fancy and I really love the look of hasselback potatoes. They are really pretty, all fanned out waiting for you to devour them.
This is a simple recipe with lemon and thyme being the star. The flavours are really soft and not overpowering. I made two different marinades because I like to incorporate some of the herbs at the beginning and I like to add the lemon a little later on. You don’t want to rub dry thyme at the very end! I like using yellow potatoes, I enjoy their flavour but you could use another variety, it’s up to you! I always find potatoes need a good seasoning of salt at the end, so salt to your preference.
For the first marinade combine 2 tbsp of olive oil, melted ghee/or vegan butter, garlic powder, dried thyme, fresh thyme and ¼ tsp of sea salt.
Slice your potatoes into 1/8 inch pieces, slicing almost all the way down but not enough to slice completely through the potato. This is what gives the hasselback look.
Place on a baking sheet with parchment paper. With a brush spread the marinade all over the potato, making sure to get into the cracks of all the slices. Pour any remaining marinade over the potatoes. Generously top with more sea salt and some black pepper.
Bake in the oven until completely cooked, this will vary depending on how big your potatoes are. It should be between 40-50 minutes. While the potatoes are baking make your second lemon marinade. Combine 3 tbsp of olive oil, zest of a lemon, lemon juice and a dash of sea salt. About halfway through the bake time, remove the potatoes and brush some of this marinade on it. Return to oven to continue baking.
Once they are browning a bit and fully cooked, remove the potatoes and brush the remaining marinade on them. Sprinkle with sea salt and freshly chopped parsley.