Rosemary hasselback 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
Apr 24, 2017 3:52am- Serves 6
- 1 hr cooking
This recipe first appeared in New Zealand Woman's Weekly.
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ingredients
- 6 medium-sized Agria potatoes (or one per person)
- 50 gram butter
- 2 tablespoon olive oil
- 2 garlic cloves, chopped
- sprigs of fresh rosemary
- sea salt
method
- 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.
notes
For a deluxe version, try these with small pieces of streaky bacon inserted into the cuts.