- 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
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
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.
Meanwhile, combine butter, garlic, tarragon and chives in a bowl. Season with pepper.
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.
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