• Partnered with
  • Serves 6
  • 60 mins cook

Rosemary hasselback potatoes

Rosemary potatoes

Nici Wickes' rosemary hasselback potatoes are one of those recipes that is fabulously easy to make yet the result is somehow sophisticated. For a deluxe version, try adding streaky bacon


  • 6 medium-sized Agria potatoes (or one per person)
  • 50 g butter
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • sprigs of fresh rosemary
  • sea salt


  1. Preheat oven to 180°C. Line a baking tray with foil or baking paper.
  2. Scrub the potatoes clean but leave the skins on. Make horizontal cuts, almost all the way through each potato, 2-3mm apart.
  3. Melt the butter with the oil and garlic. Place the potatoes on a baking tray and spoon over the butter-garlic mixture, drizzling it into the cuts. Insert a few rosemary sprigs into each potato. Liberally sprinkle with sea salt.
  4. Bake for 60 minutes or until the potatoes are cooked through and crispy.

This recipe first appeared in New Zealand Woman's Weekly.

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