New Potato Garlic Herb Hassle backs are just the perfect cute little size and so much better than regular boiled potatoes or chips! They just give your plate that extra pizzaz with a little
I’m great fan of new potatoes, specially when they are roasted to have a crisp jacket and warm earthy fluffy centre. Raising a fusion family, I had so many ideas on what to do with these little gems, so here is my British inspired post. My next post will definitely be an Indian inspired post only still debating which recipe to do!
Potatoes are loaded with vitamins and minerals specially with the skin which are full of vitamin C & B, potassium, folate, iron and magnesium.
Potatoes are best known as a carbohydrate, and did you know it helps protect against colon cancer, improves insulin sensitivity and lowers cholesterol.
What I really liked about this bag of potatoes was that the new potatoes came in different sizes, but mainly a good medium size, which is why I went from hassle back potatoes.
I did tame it down on the chilli flakes, but if you like a good kick I would add more chilli flakes, as the 1/4 tsp only gave it a slight hint! You could get very creative with the herb selection, like adding rosemary instead of thyme and maybe even a sprinkle of cheese so that it creeps in the gaps, however that would then become a not so healthy side!
Now as it’s still early on in the year and if you are following Slimming World or Weight watchers, then switch out the oil for just the low cal spray and you instantly having it as a syn-free side or part of the weight watchers no count. To be fair, with weight watchers you are allow the oil and recipe as is would be point free!
New Potato Garlic Herb Hassle backs
- 750 g New Potatoes
- 1 small Red onion
- 3 Garlic cloves
- 1/2 tsp Dried Parsley
- 1/4 tsp Chilli Flakes
- 2 tsp Olive Oil
- 4-5 Spriggs Fresh Thyme
- Briefly wash and dry the new potatoes, slice the potatoes, but not all the way through, I use a wooden spoon on each side of the potato, so the knife doesn’t cut the potato in half. Slice about 3mm apart.
- Place all the potatoes on a baking tray which has been lightly sprayed with some oil.
- In a small dish, add crushed garlic cloves, olive oil, chilli flakes and dried parsley, then stir well.
- Dice a small red onion and scatter over the potatoes in the baking tray, then spray lightly with oil.
- Drizzle at little of over the garlic herb mix over each potato then add some fresh thyme for an extra hit of flavour.
- Bake in the oven at 200c for about 30-35mins until the potato is tender with a crispy skin, serve and enjoy.