Darren Robertson’s Hasselback Potatoes with Garlic, Herbs & Birch & Waite Vegan Smokey Chipotle Mayonnaise

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SERVES:

kipfler potatoes 12

Olive oil

Garlic

Bay leaf

Rosemary

Squeeze of fresh lime

Chilli

Plant Based Smokey Chipotle Mayonnaise

Method

  1. Scrub the kipfler potatoes, then season with a little olive oil, garlic, bay leaf and rosemary.
  2. Cook over hot coal for 50 mins with a lid on for half of the cooking time.
  3. Brush with butter, garlic and more hard herbs.
  4. Pop in a bowl and season with Birch & Waite Vegan Smokey Chipotle Mayonnaise, a squeeze of lime, fresh herbs and a little chilli.

Recipe created by Darren Robertson

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Darren Robertson’s Hasselback Potatoes with Garlic, Herbs & Birch & Waite Vegan Smokey Chipotle Mayonnaise

Ingredients

SERVES:

kipfler potatoes 12

Olive oil

Garlic

Bay leaf

Rosemary

Squeeze of fresh lime

Chilli

Plant Based Smokey Chipotle Mayonnaise


Method

  1. Scrub the kipfler potatoes, then season with a little olive oil, garlic, bay leaf and rosemary.
  2. Cook over hot coal for 50 mins with a lid on for half of the cooking time.
  3. Brush with butter, garlic and more hard herbs.
  4. Pop in a bowl and season with Birch & Waite Vegan Smokey Chipotle Mayonnaise, a squeeze of lime, fresh herbs and a little chilli.

Recipe created by Darren Robertson

© Birch & Waite Foods Pty Ltd 2019