Darren Robertson's Hasselback Potatoes with Garlic, Herbs & Birch & Waite Vegan Smokey Chipotle Mayonnaise
|Squeeze Of Fresh Lime|
|Plant Based Smokey Chipotle Mayonnaise|
- Scrub the kipfler potatoes, then season with a little olive oil, garlic, bay leaf and rosemary.
- Cook over hot coal for 50 mins with a lid on for half of the cooking time.
- Brush with butter, garlic and more hard herbs.
- 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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