Baked Dukkah Hasselback Potatoes
6x medium potatoes, wash them well
4x tablespoons extra virgin olive oil
1 teaspoon fresh lemon thyme leaves, finely chopped
1 teaspoon fresh dill, finely chopped
1 teaspoon lemon zest, grated
¼ cup of @tableofplenty classic dukkah
Preheat the oven to 200 degrees Celsius
Line a baking sheet with parchment paper.
Place a potato on a work surface with the cut side down.
With a sharp knife cut thin vertical slices from one end to the other, being careful not to cut all the way through.
Tip* You can place wooden spoons or chopsticks on either side of the potato to keep your knife from slicing through.
In a small bowl, combine the olive oil, lemon thyme, dill, and lemon zest.
Place the potatoes on the baking sheet and brush them all over with the infused oil.
Place in the oven and bake for 20 minutes, then remove from the oven and brush all over with the olive oil mixture, separating the slices slightly with a knife to get some of the mixture between the slices.
Put them back in the oven for 20 minutes, then brush the potatoes with the remaining oil, sprinkle generously with sea salt and @tableofplenty dukkah, then return them to the oven for 20-30 minutes or until crisp and golden on the exterior and soft on the inside.
Remove from the oven and enjoy!