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

By Nici Wickes
  • 1 hr cooking
  • Serves 6
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 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


  • 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.


For a deluxe version, try these with small pieces of streaky bacon inserted into the cuts.

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