Rosemary and Garlic Hasselback Potatoes

Looking for something different to do with the simple spud? These hasselback potatoes have the beautiful flavours of rosemary and garlic. Perfect for pairing with Sunday roasts. 

Rosemary and Garlic Hasselback Potatoes


1.5kg floury potatoes (try to use potatoes that are a similar size to aid even cooking), 4tbsp olive oil, 5 garlic cloves, 4 sprigs of rosemary


  1. Preheat oven to 200 degrees, line a baking tray or cake tin with baking paper.
  2. Carefully make slices in each potato 3/4mm apart, being careful not to fully slice through the potato. Place the potatoes into the baking tray.
  3. Slice the garlic cloves and place into the baking tray with the rosemary, drizzle over the olive oil and season well with salt and pepper. 
  4. Bake for 30 minutes then baste with the oil in the baking tray and return to the oven for a further 30 minutes.