Garlic Hasselback Potatoes Recipe

Thinly sliced baby potatoes baked to golden perfection with garlic butter and fragrant rosemary, these hasselback potatoes are a delightful side dish that’s as impressive as it is simple to prepare.

Ingredients (Serves 4):

• 12 baby potatoes (or small potatoes of choice)
• 3 tablespoons unsalted butter or olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, finely chopped (plus extra sprigs for garnish)
• 1 teaspoon fresh thyme leaves (optional)
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the potatoes:

   • Preheat the oven to 200°C (180°C fan/gas mark 6).
   • Place each potato between two wooden spoons or chopsticks to act as guides and carefully slice thin slits into the potatoes, stopping before cutting all the way through. The guides will help prevent over-cutting.

2. Make the garlic butter:

   • Melt the butter in a small saucepan over low heat or in the microwave.
   • Stir in the minced garlic, chopped rosemary, and thyme (if using).

3. Coat the potatoes:

   • Place the potatoes on a baking tray lined with parchment paper.
   • Brush each potato generously with the garlic butter, ensuring it seeps into the slits. Season with salt and pepper.

4. Bake:

   • Bake the potatoes in the preheated oven for 45-50 minutes, brushing with more garlic butter halfway through cooking. Bake until the potatoes are crisp and golden on the outside and tender on the inside.

5. Garnish and serve:

   • Remove from the oven and garnish with additional rosemary sprigs or thyme leaves.
   • Serve warm as a side dish or snack.

Tip -  Add a sprinkle of grated parmesan or vegan cheese during the last 10 minutes of baking for extra flavour.