Rosemary Garlic Hasselback Potatoes


Rosemary Garlic Hasselback Potatoes


5 Russet Potatoes
4 tablespoons olive oil
8 garlic cloves Garlic Cloves
6 sprigs Rosemary
Salt and pepper


Preheat oven 220°C with the shelf in the lower half of the oven.

Wash and dry the potatoes, leaving the skins on. With a sharp knife, cut thin ⅛ inch slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato.

Slice the garlic, very thinly, lengthwise and place a piece in every other slit in the potatoes. Add a rosemary leaf or two into the other slits.

Brush the bottom of a baking dish or cast iron skillet with olive oil and sprinkle dish with salt and pepper.

Arrange the potatoes in a baking dish and brush the tops and sides of potatoes with 1-2 tablespoons of the olive oil, (reserving 1 tablespoon for brushing again halfway through baking). Then sprinkle generously with salt and pepper.

Bake the potatoes for 35-40 minutes. At this point, the layers will start separating. Brush the potatoes again with the remaining oil, making sure some of it drips down into the space between the slices.

Bake for another 25 to 35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer. If they begin to get too brown, lightly cover with foil and turn heat down to 200°C until tender.

Garnish with fresh rosemary leaves and serve.

Serves: 4-5

Products used

MasterClass 15cm Ceramic Chefs Knife

KitchenCraft Deluxe Cast Iron 24cm Round Plain Grill Pan

KitchenCraft Silicone Pastry / Basting Brush

MasterClass Non-Slip Raised Chopping Station