Mini Hasselback Potatoes with Rosemary and Garlic
- Prep in:
- 5 mins
- Cook in:
- 35 mins
- 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.
- Preheat the oven to 190°C, 170°C Fan, Gas Mark 4.
- Place the potatoes into a pan of boiling water and cook for about 5 minutes, drain and cool.
- Insert a skewer through the middle of the potato.
- Using a small knife make little cuts through the potato until you hit the skewer.
- Place the potatoes into a small roasting dish, scatter over the rosemary and garlic over the potatoes and season.
- Drizzle with the oil and cook for about 30 minutes, until crisp and golden.
Great served with all meats, salads or simply on their own.
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Ingredients
500g Salad/new potatoes
4 sprigs of fresh rosemary
1 whole garlic bulb, broken into cloves
1 tablespoon oil
