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Garlic and Rosemary Hasselback Potatoes

Deborah
Full of flavour from roast garlic slices and rosemary, with tender flesh and golden crispy skin.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine Swedish
Servings 4 people

Ingredients
  

  • 4 medium potatoes
  • 2 sprigs of rosemary leaves picked
  • 2 cloves garlic 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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Keyword dinner party, roast dinner, Sunday roast, vegetarian