Hasselback Potatoes With Garlic and Rosemary

Hasselback Potatoes With Garlic and Rosemary


40 minutes







Vegan, Nut Free, Dairy Free, Coeliacs, Low Fat, Diabetic, Atkins, Vegetarian, Gluten Free

Making this recipe


4 small potatoes
1 tsp Wild Herb Sea Salt
1 tsp ground black pepper
1 tsp Smoked Garlic Powder
1 garlic clove, crushed
Fresh rosemary leaves, chopped
Olive oil

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Step 1:
Preheat the oven to 200 degrees celsius and line a baking tray with a sheet of baking paper.

Step 2:
In each potato, make small slits all along the potato. Make sure each slit is around 2mm apart, and don’t cut all the way through – aim for about three quarters of the way down. Place the potatoes on the baking tray.

 Step 3:
In a mixing bowl, combine the oil, garlic, smoked garlic powder, salt, pepper and rosemary leaves.

 Step 4:
Using a pastry brush, generously brush the mixture onto each potato. Cook for 30 minutes, brushing them with olive oil every 15 minutes until golden and crispy on the outside, and tender on the inside.

*Serve with steaks, roasted lamb, pork chops, fish… whatever you like.*

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