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close up shot of mini hasselback potatoes garnished with parsley.
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5 from 1 vote

Baby Hasselback Potatoes With Garlic & Rosemary

Made with only 5 ingredients, these Baby Hasselback Potatoes With Garlic & Rosemary are deliciously golden and crispy and make a great alternative to the standard roast potato. My version is dairy free and vegan too!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: British
Diet: Gluten Free
Servings: 5 servings
Calories: 264kcal

Ingredients

  • 1 Kg (2.2 lb) baby potatoes
  • 2 tablespoon olive oil
  • 3 cloves garlic finely chopped or crushed
  • 40 g (1.5 oz) dairy free butter use regular butter if you don't require dairy free
  • 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.
  • To slice the potatoes, start at one end of the potato, and make slices three-quarters of the way through the potato width ways, leaving around ¼ - ⅛ inch between each slice. (See the "tips & tricks" section in the notes below for a hack on how to do this easily). Repeat for all of the potatoes.
    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 brushOnly 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. 

Notes

 Tips & Tricks
  • Potato selection: Choose potatoes that are uniform in size and shape. This will help to ensure they all cook evenly.
  • Stabilising the potato: To make slicing easier and prevent rolling, you can place the potato between two wooden chopsticks when slicing or on a large serving spoon. This will help guide your knife and helps to stop you from cutting right through to the bottom of the potato. You can also use a hasselback slicer like this one,  although I haven’t tried this and just use the wooden spoon method as I find this works well.
  • Level up: If the potatoes aren’t level, slice a little bit off the bottom to make them flat and easier to slice.
  • Serve promptly: Mini Hasselback potatoes are best enjoyed immediately after baking while they're still hot and crispy.

Nutrition

Calories: 264kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 65mg | Potassium: 851mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 40mg | Calcium: 28mg | Iron: 2mg