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°C170°C, 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 rosemary
1 whole garlic bulb, broken into cloves
1tbsp oil
