Hasselback Potato with Dip
ready in 1 hr 5 min.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking tray with oil.
Slice the potatoes thinly without cutting all the way through. Place on the prepared baking tray and fan them out. Drizzle with the oil and sprinkle with salt. Add the garlic and the thyme and bake for around 40 min turning and mixing every so often.
Mix together the cream cheese and the yoghurt until smooth. Stir in the radishes and the chives and season with salt, lemon juice and ground black pepper.
Remove the potatoes from the oven and serve with the cream cheese dip.