This recipe first appeared in New Zealand Woman's Weekly.
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
- 1 hr cooking
- Serves 6
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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
- 1Preheat oven to 180°C. Line a baking tray with foil or baking paper.
- 2Scrub the potatoes clean but leave the skins on. Make horizontal cuts, almost all the way through each potato, 2-3mm apart.
- 3Melt 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.
- 4Bake 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.
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