8 Medium russet potatoes, washed and scrubbed
8-12 Tbsp olive oil
Himalayan Pink Salt
Freshly cracked black pepper
Handful of parsley, chopped
Pre-heat oven to 200C.
Place a potato between 2 wooden spoons, to prevent your knife from slicing all the way through. Slice vertical slits into the potato, about 0.5cm-1cm apart, stopping when your knife hits the wooden spoon so that about 0.5cm-1cm of the potato remains unsliced at the bottom. Repeat with the remaining potatoes,
Brush each potato liberally with olive oil, then season with Himalayan Pink Salt and pepper.
Pop the potatoes into the oven and roast them until tender on the inside and crispy on the outside (about 45 minutes - 1 hour). Check on them occasionally and brush with more olive oil if necessary.
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