This herb and butter recipe takes plain old potatoes to another whole level. Great flavour and a crispy outside will have the kids begging for these every night of the week.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
8 medium potatoes
1/2 cup Westgold butter, melted
Dash of olive oil
2 tsp salt
1/2 tsp pepper
1 tbsp of tuscan seasoning
1 tbsp of fresh garlic
Preheat the oven to 180d°c Fan Bake (or 200°c standard bake). With a sharp knife, cut each potato into 1/8-in. slices, leaving the slices attached at the bottom of the potato. Fan the potatoes slightly and place in a greased 13x9-in. baking dish. In a small bowl, mix butter, salt and pepper and seasoning then drizzle over the potatoes.
Bake uncovered for 50-55 minutes or until potatoes are tender. In a small bowl, toss the cheeses with herbs and sprinkle over the potatoes.
Bake about 5 minutes longer or until cheese is melted.
Top with an additional knob of butter for an extra creamy taste.