https://westgold.com
Recipe
Difficulty
Easy
Prep time
15 minutes
Cook time
45 minutes
Serves
4-6
Ingredients:
15 small-medium potatoes
50g Westgold Salted Sutter
2–3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
Handful of rosemary (or 1 tbsp fresh)
1 tsp salt
½ tsp black pepper
Topping 2 tbsp fresh parsley, chopped (optional)
Method:
To make the butter glaze:
Melt butter in a small saucepan over medium heat until golden and nutty. Add garlic, lemon zest, lemon juice, rosemary, salt and pepper. Simmer gently for 2 minutes.
To cool the potatoes:
Preheat the oven to 200°C and line a baking tray.
Place each potato on a board with chopsticks or wooden spoon handles on either side. Slice thinly across the potato, stopping short so it stays intact.
Place potatoes on the tray and carefully brush the butter glaze between the slices and over the tops.
Roast for 45 minutes, or until crispy on the edges and tender inside.
Drizzle over any remaining glaze and sprinkle with parsley before serving.
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