This garlic and rosemary hasselback potatoes recipe is one of our own that David made for the first time as a side to go with our Valentine's meal on Sunday 13 February this year. He also made our chilli and fennel roast chicken, with an optional gravy and a second side of roast tenderstem broccoli with parmesan and pine nut crumb - look out for this recipe being added on Friday this week. The 3 recipes went so well together... absolutely delicious!
The end result is potatoes that are full of flavour from the roast garlic slices and rosemary sprigs. The flesh is beautifully tender with golden crispy skin.
A delicious side to enjoy with chicken, pork and steak!
Tip
- This garlic and rosemary hasselback potatoes recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 4 medium potatoes
- 2 sprigs of rosemary, leaves picked
- 2 garlic cloves, finely sliced
- salt and freshly ground black pepper
- olive oil, to drizzle
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Instructions
- Heat the oven to 200C/fan 180C/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of a potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
- Put the potatoes cut-side up in a shallow oven proof dish. Take one potato at a time and insert a slice of garlic and then a small sprig or a few leaves of rosemary, alternately into each cut. Once all of the potatoes have garlic and rosemary in them, season them with salt and freshly ground black pepper and then drizzle them with olive oil.
- Roast for 1 hour until the potatoes are tender throughout and the tops are golden and crisp. A delicious side to enjoy with chicken, pork and steak!
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Garlic and Rosemary Hasselback Potatoes
Ingredients
- 4 medium potatoes
- 2 sprigs of rosemary leaves picked
- 2 garlic cloves finely sliced
- salt and freshly ground black pepper
- olive oil to drizzle
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of a potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
- Put the potatoes cut-side up in a shallow oven proof dish. Take one potato at a time and insert a slice of garlic and then a small sprig or a few leaves of rosemary, alternately into each cut. Once all of the potatoes have garlic and rosemary in them, season them with salt and freshly ground black pepper and then drizzle them with olive oil.
- Roast for 1 hour until the potatoes are tender throughout and the tops are golden and crisp. A delicious side to enjoy with chicken, pork and steak!
Notes
- This garlic and rosemary hasselback potatoes recipe is easily adapted if you’re cooking for less or more people.
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