A light, delicious, and easy-to-cook weekend snack is exactly what we need on the first weekend of the busy spring month, and Young & Hungry have given us some tips on the ideal meal to whip up in minutes and get your licking your lips.
1 potato per person
3 cloves of sliced garlic
4 cubes of frozen sage oil (from my previous recipe)
Ina Parmaan potato salt mix
Extra virgin olive oil
Preparation: 5 minutes
Cooking time: 30 minutes
Preheat the oven to 200˚C.
Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.
After the potatoes have been cut, place them on a flat tray and season with: Sage oil, sea salt, black pepper and the Ina Parmaan mix.
Bake in the oven for 20 minutes.
After 20 minutes take out the oven and place the sliced garlic in-between the potato slits with an extra drizzle of olive oil. Return to the oven for a further 10 minutes or until the potatoes turn slightly crispy on the outside and the flesh is soft and fluffy.