Za’taar & Parmesan Hassleback New Potatoes
Hassleback potatoes are quickly becoming one of my favourite sides to make. It might be because of how satisfying they are to look at, but also the crispy skin and the way the flavour gets right to the middle.
This flavour combination is so good - earthy, herby and salty - and super summery feeling. I love to have them as part of a mezzo spread, with salads, hummus & flatbreads. They look super impressive but really are very simple, just make sure you have a good amount of time in the oven and space them out well to let them get crispy.
Serves 3-4 people as a side dish or part of a sharing meal.
- 3-4 people
- Prep time: 10 Minutes|Cook time: 1 Hours|Total time: 1 Hours 10 Minutes
- Preheat the oven to 180°C/360°F.
- First, clean the new potatoes and make the slices. The best way to do this is to place them on a wooden spoon, then slice down with a sharp knife and the spoon will stop it from cutting through completely. Make the cuts at 2-3mm gaps, and repeat this process for all the potatoes.
- Place the potatoes in a roasting tray, and pour over the olive oil, the melted butter and the za’taar. Mix them together well so they are coated and the herbs get within the cuts of the potato.
- Roast for 50 minutes to an hour, until crisping up and golden and soft.
- Transfer the potatoes to a serving dish, sprinkle some salt flakes and the grated parmesan over and serve immediately.
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