Ingredients
2 large baking potatoes
2 sprigs fresh rosemary
3 cloves garlic thinly sliced
1/2 tsp dried thyme
generous pinch coarse sea salt on each potato
1 tsp rapeseed oil for each potato
Preheat the oven to 180ºC
Using a sharp knife, thinly slice down the potatoes until 3/4 of the way down
I find by popping the potatoes in the microwave for 3 minutes keep the inside fluffy
Place the potatoes on a baking tray and coat in the olive oil
Place a small sprig of the rosemary and a thin of garlic into each slice and coat in a generous pinch of salt
Bake in the oven for around 45 minutes, then lightly cover in tin foil and bake for a further 15 minutes
