Hasselback potatoes

ByEditorial Staff January 30, 2024January 30, 2024

This weekend try something new with these garlic and rosemary hasselback potatoes. Use same-sized potatoes to help them cook evenly, and perfectly.

Prep: 15 mins
Cook: 1 hour
Easy
Serves: 4

Ingredients

1.5kg medium-sized floury potatoes (Maris piper or King Edward work well), peeled if you like
4 tbsp vegetable oil
4 garlic cloves, bashed
a few sprigs of rosemary
sea salt flakes

Hasselback potatoes method

Step: 1 Warm up the oven to 200C/180C fan/gas 6. Take a metal skewer and insert it through the back of one of the levelled sides of the potato. It should go through most of the potato. Put on a chopping board, skewer-side down, and start slicing through the potato (but be careful not to cut all the way through on both ends). And you can also put each potato in between two handles of wooden spoons, to cut through to the spoon, if it’s easier for you. A sharp knife will help in a good way to make slices a few mm apart. Take out the skewer and redo it with the remaining potatoes.

Step: 2 Place the potatoes cut-side up on a shallow baking tray and spray over the oil. Massage each potato with your hands to coat them well in oil, and get some in between the slices. Hurl in the bashed garlic, and rosemary, and season well. Roast for around 50 minutes or 1 hour till the potatoes are soft throughout and the tops become golden and crispy. Baste with oil in the pan midway through cooking for extra crisp.