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 mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: British
Diet: Gluten Free
Servings: 5 servings
Calories: 264kcal
- 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
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.
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.
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