Crispy Garlic and Rosemary Hasselback Potatoes

Name: Crispy Garlic and Rosemary Hasselback Potatoes
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 5
Ingredients: 6 medium potatoes; 67 ml extra-virgin olive oil; 0.5 tsp cooking salt; 4 clove garlic; 3 rosemary sprigs

These Hasselback potatoes are the ultimate side dish, featuring ultra-thin slices that fan out for maximum crispiness. Infused with aromatic rosemary and garlic, they are golden and crunchy on the outside while remaining perfectly tender in the middle.

Servings5 Portions

Prep Time15 Mins

Cook Time80 Mins

Difficulty

Intermediate

Ingredients

potatoes
6 medium
extra-virgin olive oil
67 ml
cooking salt
0.5 tsp
garlic
4 clove
rosemary sprigs
3

Step-by-Step Instructions

Preheat your oven to 200°C (400°F) or 180°C for fan-forced ovens.

Prepare the potatoes by cutting a thin slice off the base of each one so they sit flat. Place a potato between two wooden spatulas or chopsticks; these will act as guards to prevent you from cutting all the way through.

Slice the potatoes into very thin rounds, approximately 2mm thick. The knife should stop when it hits the wooden guards, leaving the base of the potato intact.

Drizzle the potatoes with 1 1/2 teaspoons of olive oil and rub with 1/4 teaspoon of salt, ensuring the surface is well-coated.

Place the potatoes on a baking tray and bake for 30 minutes. This initial bake helps the slices begin to separate.

Remove the tray from the oven. Pour the remaining 1/4 cup of olive oil over the potatoes and sprinkle with the remaining salt. Scatter the bashed garlic cloves and rosemary sprigs onto the tray.