Mini Hasselback Potatoes with Rosemary and Garlic

Mini hasselback potatoes with rosemary and garlic recipe
Prep in Prep in:
5 mins
Cook in Cook in:
35 mins
Serves Serves:
4
Per Serving %RI
Energy (KCal) 130
Energy (KJ) 545
Fat 2.9g 4%
Saturated Fat 0.5g 2%
Total Sugars 1.7g 1%
Salt 1.2g 20%

Method

Ever tried your hand at hasselback potatoes? Well, here’s a superb method which throws fresh and delicious new potatoes in with the fantastic flavours of rosemary and garlic. This is a superb and delectable dish which works well on its own and is bound to steal the spotlight at parties or as part of a meal.

  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 4.
  2. Place the potatoes into a pan of boiling water and cook for about 5 minutes, drain and cool.
  3. Insert a skewer through the middle of the potato.
  4. Using a small knife make little cuts through the potato until you hit the skewer.
  5. Place the potatoes into a small roasting dish, scatter over the rosemary and garlic over the potatoes and season.
  6. Drizzle with the oil and cook for about 30 minutes, until crisp and golden.
  7. Alternatively, preheat the BBQ for indirect cooking (190°C,) . Follow steps 1-4, transfer into a cast iron pan and put on the BBQ for 2 hours, basting occasionally with the oil.

Great served with all meats, salads or


Discover the video for this recipe below and take a look at our vast library of potato recipe videos on our video hub.simply on their own.

Ingredients

500g Salad/New potatoes

4 sprigs of fresh rosemary 

1 whole garlic bulb, broken into cloves 

1 tablespoon oil

 

500g Salad/New potatoes 4 sprigs of fresh rosemary  1 whole garlic bulb, broken into cloves  1 tablespoon oil  

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