Ingredients
- 8 medium sebago potatoes, peeled
- 125g butter, softened
- 3 garlic cloves, crushed
- 1 1/2 tablespoons chopped fresh tarragon
- 1/4 cup chopped fresh chives
Method
1
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
2
Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove from heat. Drain well. Set aside for 10 minutes or until cool enough to handle.
3
Meanwhile, combine butter, garlic, tarragon and chives in a bowl. Season with pepper.
4
Cut each potato in half crossways. Cut 2mm-thick slices across the top of each potato, being careful not to cut the whole way through. Place on prepared tray. Dollop potatoes with two-thirds of the butter mixture. 5 Roast for 40 minutes, or until golden and tender, brushing with remaining butter mixture during cooking. Serve dolloped with remaining butter mixture.
Source: taste.com.au
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