Prep Time: 15 minutes

Cooking Time: 1 hour 30 minutes

Serves: 4

Ingredients

• 1kg Washed Red Potatoes
• 5 Sprigs Thyme
• 1 Garlic Clove
• ¼ Bunch Parsley
• 50g Parmesan Cheese
• 1 tsp Smoked Paprika
• 50g Butter
• Salt and Pepper

Method

1. Preheat the oven to 180°C.
   
   Finely slice each potato with 3mm thick cuts across the potatoes, making sure not to cut all the way through.
   
   Pick the thyme and roughly chop it.  Crush the garlic and place into a small saucepan.  Add the butter and thyme and gently melt over medium-low heat.  Stir in the paprika, then remove from the heat.
   
   
2. Place the potatoes on a lined baking tray and brush all over with the garlic herb butter, getting it in between the slices.  Reserve some butter for later.
   
   Season the potatoes well with salt and pepper, then place into the oven.
   
   Cook for 45 minutes, then remove from the oven.  Brush the potatoes again with some of the garlic herb butter and place back into the oven.  Cook for a further 30 minutes until golden brown and crispy.
   
   
3. Meanwhile, grate the parmesan cheese and place it on a separate lined baking tray.  Spread the cheese well all over the tray and place into the oven.  Cook for 7-10 minutes until golden.  Remove from the oven and cool.
   
   
4. Wash, pick and finely chop the parsley.  Set aside.
   
   Remove the potatoes from the oven once cooked through and golden brown.  Brush with the remaining garlic herb butter and sprinkle with some toasted parmesan crumbs and chopped parsley.

Tips

• Gently open the slices on each of the potatoes and brush with butter in between each cut to prevent sticking together while cooking.