Brown Onion Potatoes

• 2kg Medium – Large Food Lover’s Potatoes, washed
• 60 – 80 ml (¼ to 1/3 cup) Food Lover’s Blended Seed and Extra Virgin Olive Oil or Sunflower Oil
• 1 x pack brown onion soup
• Salt and black pepper, to taste

• Preheat the oven to 180°C.
• Slice thin slices, ¾ of the way through the potato horizontally, with about 3 mm spacing between slices. (hasselback style) *Tip to slice them: Place them on a side plate that has a small rim. Slice down until you reach the plate, not all the way through the potato.
• Place the potatoes on a roasting dish, combine the oil and the whole pack of brown onion soup mix and mix well. Pour the mixture over the potatoes making sure the mixture goes into the slices you have made. Season with salt and black pepper, to taste.
• Roast in the oven for about 40 minutes, basting every 20 minutes (scooping the oil over the potatoes). Potatoes are ready when they are dark golden, crispy, and soft inside.

To Garnish:

• Serve the potatoes with the sour cream and garnish with fresh coriander leaves and optional chilli flakes.