Roasted hasselback potato with mushrooms and spinach
Prep Time: 15 mins
Cook Time: 45 mins
7 medium potatoes
2 tablespoons unsalted dairy-free butter, melted
2 teaspoons olive oil
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon rosemary
1 garlic clove, finely grated
salt and freshly ground black pepper, to taste
4 cups baby spinach
2 cups sliced mushrooms
Preheat the oven to 180°C. Spray baking tin with olive oil. Toss spinach and mushrooms together in a bowl.
Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. Stir together butter, oil, thyme, rosemary, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes with the mixture, getting in between the slices.
Place in the baking tin. Bake until the center of the potatoes are tender and the outside is crisp, for about 1 hour. After 45 through the roasting time, add tossed mushrooms and spinach. Serve warm and enjoy!