Ingredients
- 150 mls olive oil
- 1 whole bulb garlic, cut in half
- 750 g small new season potatoes, cut in half lengthways
- 1 pinch salt
- 1 pinch pepper
- 2 large sprigs of mint
Instructions
- Rake out some coals or wood to the edge of the fire.
- Place the Dutch oven on the embers and heat the oil.
- Add the garlic cut side down and then the potatoes, coat well in the oil.
- Season well with salt and pepper.
- Cover tightly with the lid, then pile hot embers on the top of the oven and leave to bake for 35-40 minutes or until the potatoes are cooked through and soft. You may need to add a few more embers to keep the heat constant.
- Remove from the oven, stir really well and add the fresh mint just before serving.
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Nutrition Facts
Hasselback Potatoes with Mint
Amount per Serving
Calories
239
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Sodium
11
mg
0
%
Potassium
398
mg
11
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
13
IU
0
%
Vitamin C
19
mg
23
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
