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Garlic & Rosemary Hasselback Potatoes

Servings 4 people


  • 8-10 small-medium sized potatoes
  • 2-3 springs of rosemary
  • 2-3 gloves of garlic
  • 2 tbsp olive oil


  • Start by finely chopping the rosemary (removing stem) and grate the garlic gloves. Place the rosemary and garlic into a bowl and add the olive oil and place to one side.
  • Pre-heat the oven to approx 200 degrees.
  • Wash potatoes and keep the skin on. Make incisions using a sharp knife cutting ¾ of the way through the potato.
  • Place the potatoes on a baking tray and using a spoon spread the mixture over the potatoes.
  • Bake potatoes for around 40 minutes until crispy.


Essential Equipment

Oven baking tray


Nothing fancy for this one.

Find your Ingredients

Potatoes, rosemary and garlic - fresh fruit and vegetable aisle

Course Sides, Snacks