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.
Pre-heat your oven to 190°C /Gas Mark 4
Place the potatoes into a pan of boiling water and cook for about 5 minutes, drain and cool.
Now 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, break the garlic up and scatter over the potatoes, season with the sea salt and milled pepper and finally drizzle over the olive oil and cook until crisp and golden. About 30 minutes.
Great served with all meats, salads or simply on their own.
Discover the video for this recipe below and take a look at our vast library of potato recipe videos on our video hub.
Ingredients
500g salad/new potatoes
4 sprigs of rosemary
1 garlic bulb
1tbsp olive oil
1tsp sea salt flakes
Fresh milled pepper
