Rosemary Garlic Hasselback Potatoes

by Feasting at Home
Rosemary Garlic Hasselback Potatoes


·5 white potatoes, scrubbed and pat dry
·4 tablespoons olive oil- divided
·8 garlic cloves, thinly sliced
·6 sprigs Rosemary
·Sea salt and black pepper


Preheat oven 425°F. Slice ⅛ inch slits into the potatoes, stopping just before you cut through to the bottom. Slip a thin piece of garlic in every other slit in the potatoes. Tuck 1-2 rosemary leaves into the other slits. Brush a baking dish or cast iron skillet with olive oil. Brush top and sides of potatoes with 1-2 tablespoons olive oil. Arrange potatoes in a baking dish and sprinkle generously with salt and pepper. Bake for 35-40 minutes. At this point, the layers will start separating. Brush potatoes again with remaining olive oil, making sure some of it drips down into the space between the slices. Bake for another 25-35 minutes, or until potatoes are crispy on the edges and fork tender. Garnish with fresh rosemary, then serve!

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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