Prep Time: 10 mins
Cook Time: 60-70 mins
- 4 GiLICIOUS potatoes
- 3 tablespoons (45mL) olive oil
- 2 garlic cloves, crushed
- 2 handfuls finely chopped rosemary leaves
- 2 sprinkles of freshly ground black pepper
- 1 pinch sea salt
Preheat oven to 200°C. Place 1 potato on a board and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through.
Place in a bowl. Repeat with remaining potatoes. Add oil, garlic, rosemary then season with a small pinch of sea salt and pepper and toss to combine. Use a pastry brush to brush in between the hasselback cuts for maximum flavour.
Place in a roasting pan. Bake in oven, basting with the garlic oil occasionally, for 1 hour or until golden brown and crisp. Transfer to a serving bowl to serve.
Place two wooden spoons either side of the potato while cutting the hasselbacks in order to prevent you cutting all the way through. Easy and stress free!
|Per serving (263g)|
|Fat – Total (g)||11.4g|
|Carbohydrate – Total (g)||26.1g|
|– Sugars (g)||4.9g|