Made with only 5 ingredients, these Garlic & Rosemary Mini Hasselback Potatoes are deliciously golden and crispy and make a great alternative to the standard roast potato. My version is dairy free and vegan too!
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I mean, potatoes are life, right?
Whether your favourite is a creamy, fluffy mash, smashed, a crispy skinned jacket, simply boiled, the famous French fry or crunchy roasties, potatoes are a big part of most people's diet.
I’m sure after trying these garlic & rosemary mini hasselback potatoes, they will become one of your new favourites too!
These potatoes look amazing and taste great! The outer skin has a crispy, almost chip like feel, yet the inside is soft and fluffy.
The buttery, garlic flavour really shines through and they are a great accompaniment to your Sunday roast.
If you love potatoes as much as me why not also check out my Chicken, Bacon and Mushroom Pie With Potato Topping or my Dairy Free Lamb & Sweet Potato Hotpot.
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🥔 Ingredients
- Baby Potatoes - Although a potato allergy is possible, they are quite rare, so potatoes are a great food to include as part of your diet if you have multiple food allergies.
- Olive Oil - Use the best quality olive oil you can.
- Garlic - I loooooove garlic!! The healthy benefits are unreal and I try to include it in as many recipes as possible. It can help your immune system, lower blood pressure, help to prevent cancer & dementia, its my superfood!
- Dairy Free Butter - I used Flora plant butter to test this recipe and the results were great, however any dairy free butter will work.
- Fresh Rosemary - Always use fresh where you can. If you can’t find fresh rosemary you can substitute it for dried rosemary, just use a third of the amount as the dried herbs have a much stronger flavour.
Scroll to the recipe card for quantities.
✏️ How To Make This Recipe
First, wash the potatoes to remove any excess dirt that may be left on them. Use some kitchen towel roll to pat them fully dry.
Next, starting at one end of the potato, you need to make slices through the potato width ways, leaving around ¼ - ⅛ inch between each slice. (See the top tips section further down the page for a great hack on how to do this easily!) Be careful not to let the knife cut all the way through the potato otherwise they will fall apart.
To prepare the ingredients for the marinade, chop the garlic really finely or if you just want the garlic taste and don’t like chunks of garlic you can crush it with a garlic press.
Remove the leaves from the rosemary stem, discard the stem & roughly chop the leaves with a sharp knife.
Melt the dairy free butter in a saucepan on the hob or in the microwave and then mix together in a bowl with the olive oil, garlic and chopped rosemary.
Arrange the hasselback potatoes evenly on a baking tray and baste them with the oil and butter mixture using a pastry brush. Only use half the mixture as you will use the other half a bit later on.
Season with salt and pepper, however if you are cooking for small children you can leave out the salt.
Place the potatoes in a hot oven. After 25 minutes remove the potatoes and baste them again using the other half of the mixture.
Return to the oven to bake for a further 20-25 minutes until golden and crispy.
Serve immediately.
💡 Top Tips
- A helpful hack to help cut the hasselback potatoes more easily is to place the potatoes between two wooden spoon handles and slice. (See above picture)
- This helps to stop you cutting right through to the bottom of the potato. You can also use a hasselback slicer like this one, although personally I haven’t tried this and just use the wooden spoon method as I find this works well.
- If the potatoes aren’t level, slice a little bit off the bottom to make them flat and easier to slice.
⚡ Substitutions & Variations
- Don’t need to be dairy free? - Just use regular butter instead. If you use salted butter go a little easy on the seasoning.
- Mix up the herbs! - Swap the rosemary for fresh parsley or chives. Why not try some fresh thyme and add a little grated lemon zest and juice to the basting mixture for a fresh zingy flavour!
- Make them fully loaded! - Sprinkle some grated vegan cheese over the potatoes ten minutes before the end of the cooking time. Once they are out of the oven, top with vegan sour cream or Oatly creme fraiche, chopped crispy bacon and fresh chopped chives.
- Spice it up! - Omit the garlic and rosemary and instead mix the melted butter and oil with a teaspoon each of smoked paprika & cayenne pepper for a fiery, aromatic flavour.
🍳 Equipment Used
❓ FAQ's
These mini potatoes are so versatile! You can serve them up instead of your traditional roast potatoes with your Sunday dinner, alongside my roasted carrots & green beans.
Alternatively they are great with some grilled chicken and a crisp, fresh salad.
As they are mini, they make a great addition to a buffet table served with some vegan garlic aioli or my nut free spinach and basil pesto.
I have lots more ideas on what to serve with roasted hasselback potatoes here.
Yes!
The potatoes can be stored for up to 3 days in the fridge in an airtight container. They can be re-heated easily in the oven at 200˚C / 395˚F for 10 minutes or so until they are piping hot and crispy.
I would advise re-heating in the oven rather than the microwave as you won’t get that mouth-watering crispness in the microwave.
It is perfectly safe to freeze the hasselback potatoes in a freezable bag or container for up to 3 months, however I do find they do not crisp up as much and are a bit mushy when re-heating.
To re-heat, oven bake at 200˚C - 395˚F for 20-25 minutes until piping hot.
💫 Love this recipe? It would be great if you could leave a 5 ⭐ rating and comment below! Thanks x 💫
📖 Recipe
Garlic & Rosemary Mini Hasselback Potatoes
Ingredients
- 1 Kg baby potatoes
- 2 tablespoon olive oil
- 3 cloves garlic finely chopped or crushed
- 40 g dairy free butter
- 2 sprigs rosemary leaves roughly chopped
Instructions
- Preheat the oven to 200˚C / 395˚F.
Prep the potatoes
- Wash the potatoes under cold running water and fully pat dry using kitchen towel roll.
- Slice the potatoes. Starting at one end of the potato, make slices three quarters of the way through the potato width ways, leaving around ¼ - ⅛ inch between each slice. (See the top tip section in the main post for a hack on how to do this easily). Be careful not to let the knife cut all the way through the potato otherwise they will fall apart.
Make the marinade
- Chop the garlic really finely or crush it with a garlic press.
- Remove the leaves from the rosemary stem, discard the stem & roughly chop the leaves.
- Melt the dairy free butter in a saucepan on the hob or in the microwave and then mix together in a bowl with the olive oil, garlic and chopped rosemary.
Baste and bake
- Arrange the potatoes evenly on a baking tray and baste them with the oil and butter mixture using a pastry brush. Only use half the mixture as you will use the other half a bit later on.
- Season with salt and pepper.
- Bake the potatoes in the oven. After 25 minutes remove the potatoes and baste them again using the other half of the mixture.
- Return to the oven to bake for a further 20-25 minutes until golden and crispy.Serve immediately.
Let me know what you think of this recipe!