My delicious Rosemary Hasselback Potatoes are lovely and crispy and absolutely bursting with flavour.
These potatoes make the perfect side for an array of meals making this a really versatile dish. Why not jazz up your next roast dinner by making these hasselbacks instead of your usual roast potatoes or mash?
This recipe is a prime example of how simple can sometimes be the best. It requires just a handful of ingredients but the combination of them results in such a delicious side dish. If you want to take these potatoes to the next level you could also add whole garlic cloves to the tray when you roast them, however, I opted to omit garlic on this occasion – there is a first time for everything, right?
The deeper the incisions, the further down you are able to press the oil, salt and rosemary resulting in a crispier and more flavoursome potato. I use the handles of two wooden spoons to ensure I don’t slice too deeply into the potato and accidentally cut it in half. If you do not have two wooden spoons you could use reusable straws, chopsticks or even pens – basically anything that will get in the way and prevent the knife from slicing all the way through. Alternatively, if you trust yourself you can cut into the potato without using anything.
Use a pastry brush to coat the potatoes in the oil from the bottom of the tray at a couple of times throughout the cooking process. I roast these potatoes for a total of 1 hour and 20 minutes but ovens do vary so keep an eye on them to ensure they reach your desired level of crispiness without burning.
The potatoes work really well served alongside my Pistachio Topped Maple Glazed Carrots and my Buttery Sprouts with Bacon. If you like my Rosemary Hasselback Potatoes and are looking for more potato side dishes you might like my Lemon & Rosemary Wedges, my Buttery Garlic & Thyme Roast Potatoes or my Buttery Smashed Potatoes which you can find here.
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