These are perfect for a Sunday roast or a side for a dinner party! Loved by both herbivores and omnivores, It’s also an alternative twist on the typical roasted or boiled potatoes.
Crispy Garlic Hasselback Potatoes
Servings: 4 people
Ingredients
- 8 medium sized potatoes you can adjust based on how many servings you need
- 1/4 cup of olive oil
- 1 tablespoon of sea salt
- 3 garlic cloves diced
- 1 tablespoon of rosemary or thyme
- 1 tablespoon of pepper
Instructions
- Preheat the oven to 250°C.
- Mix the olive oil, sea salt, garlic cloves, rosemary/thyme, and pepper together to create the oil mixture.
- Cut the potatoes 3/4 of the way down vertically along the potato leaving above 2mm space from each cut.
- After cutting the potato, you will create the hasselback, fan like appearance. Don’t cut too deep into the potato or else the potato will come apart.
- Brush the oil mixture onto the top of the potatoes and sprinkle with sea salt.
- Bake in the oven for 45-60 mins until golden and the top of the potato should be crispy.
- Serve with some sprinkle of sea salt, any additional herbs you would like, or parmesan.
