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Serves 4 - easy to make


4 large Russet potatoes (local Southern Forest potatoes)

1/3 cup butter - melted

handful of fresh parsley - chopped (picked from our garden)

2 large fresh cloves of garlic - finely chopped or crushed (our own organically grown garlic)

1/4 tsp dried oregano

1/2 cup parmesan cheese - grated

good grind of black pepper + rock salt

good drizzle of extra virgin olive oil (I use local Chestnut Grove Extra Virgin Olive Oil)


Pre-heat your oven to approx 180.

Peel potatoes + slice into thick wedges length ways approx 1-2cm in thickness. I personally like to slice them a little thicker as they do tend to reduce slightly when baked and the thicker slices will be crunchy on the edges but fluffy in the middle.

Once you've slice all your potatoes, you'll need a pair of wooden chopsticks to help you get the cubed desired effect. Place thick sliced potato flat on your chopping board with a chopstick either side of your potato and make your first cuts evenly working across the potato on the short side, then turn and do this again on the long side. Placing the chopsticks either side of the potatoes stops you cutting all the way through and opens up your spud to allow all those delicious flavours to soak in!

Once all your potatoes are ready, place onto a lined baking tray and get your buttery glaze ready to smother all over your potatoes.

Melt butter and add the finely chopped garlic or crushed, it's really what ever you prefer. Then add the fresh parsley, dried oregano, a good grind of rock salt + black pepper, mix to combine.

Smother the buttery glaze over each potato, working the glaze into the potato so you get all that goodness inside for more flavour. Drizzle with some evoo and bake in pre-heated oven. Keep some of the buttery glaze aside to add at the final stage of baking.

Bake in oven until you start to see the edges turning golden brown, this is when you take the potatoes out of the oven and add the remainder of the buttery glaze and the grated parmesan cheese. Pop back in the oven and bake until your potatoes are looking golden and the cheese is all crunchy.


You can substitute the butter for olive oil or mix a blend of both for your herb glaze.

Don't stop at potatoes...this recipe works so well with all kinds of root vegetables like all the different varieties of sweet potatoes, carrots, swedes, lovely on pumpkin and thick slabs of cauliflower baked in the oven...yum!

Also, if your not a lover of parsley, you can use whatever fresh herbs you have growing in your garden, mix the flavours up from time to time or add a good sprinkle of chilli flakes for some warmth.

PS...our Dukkah works really well also with these potatoes, just add a good sprinkling over the potatoes once you've added the butter glaze or incorporate the Dukkah into the melted butter and smother your spuds!

IMAGE - thepickledwife


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