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Rosemary Garlic Hasselback Potatoes

Rosemary Garlic Hasselback Potatoes

Rosemary Garlic Hasselback Potatoes

Serves: 4 to 6

Preparation: 15 minutes

Cooking: About an hour



20 Perla potatoes, washed
4 sprigs fresh rosemary
4 garlic cloves, thinly sliced lengthwise
4 tablespoons olive oil
Cracked pepper to taste



Preheat oven 190°C 

Cut thin 5mm slices into the potatoes, stop just before the bottom to keep potato intact (don't worry if you cut through) 

Place a little garlic and rosemary in between the slices of potatoes (if you like a lot of garlic and rosemary, fill up each slice)

Brush potatoes with a little olive oil (reserve a little to brush halfway through cooking)

Arrange the potatoes in an oiled baking dish as per photo bake potatoes for 35 minutes

Remove from oven and brush the potatoes again with a little oil (ensure some gets onto the base of the dish too)

Bake for another 25 to 35 minutes or until the potatoes are crispy and test with a fork to make sure the potatoes are tender


NB: This is a great alternative to fries, wedges and roast potatoes