All Recipes Vegetarian

Hasselback Potatoes

Hasselback Potatoes

2kg Sebago potatoes, peeled
2 Tbsp butter, softened
2 Tbsp olive oil
2 cloves garlic, crushed
1 Tbsp fresh rosemary leaves, finely chopped
salt and pepper

Preheat oven 220c.
Place the handle part of the wooden spoon on a bench and put a peeled potato sitting in front of it. Get a sharp knife and slice thru the potato until the blade hits the wooden spoon. Remove the knife and slice again very close to the last cut. Stopping each time when the knife hits the spoon (this stops the knife going right thru to the base of the potato). repeat with all potatoes and place, cut side up in a shallow roasting pan. Combine butter, oil, garlic, rosemary and salt and pepper in a bowl. Brush 3/4 of mixture over potatoes. Roast potatoes for 20 minutes. Remove from oven. Brush with remaining butter mixture. Roast for 30-35 minutes or until golden and tender.

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