Ingredients
Method
- Wash potatoes well and remove any black-eyes or weird spots. Then use two wooden spoons on each side of the potato to make sure you don't cut too deep. Cut potato in 2 mm slices without cutting all the way through. You're making a hasselback there!
- Preheat oven to 200°C. Grease a baking tray with olive oil.
- Take fresh rosemary and stick it between the slices of potatoes. Pour a bit more oil over each potato, sprinkle salt over potatoes, cover with aluminum foil, and bake for one hour.
- After one hour, take the foil off and bake for 30 more minutes so the surface of the potatoes becomes golden brown.
- In the meantime, when potatoes are baking, make tahini sauce. Mix all of the ingredients well, using a fork or a small whisk. If using any, chop nuts in smaller pieces.
- When potatoes are done, serve them with the sauce poured over them and sprinkled with nuts, or serve it separately.
Notes
If using dried rosemary, just sprinkle it on top of potatoes. You don't need to stick chopped rosemary between the slices - it would take too much time. If you have dried rosemary that is still in full size, you can stick it in. It tastes nicer.