Hasselback Potatoes

TASTE! Talida, a Newcastle-based food blogger, shares her spin on this classic dish.

  • 8 potatoes, skin-on
  • 4 sprigs of rosemary, fresh
  • Himalayan salt, to taste
  • 2 tbsp. extra-virgin olive oil
  • 1-2 cloves of fresh garlic
  1. Pre-heat oven to 200 Celsius.
  2. Cut thin, evenly spaced slices along the potatoes. Stop about 2/3 of the way to the bottom—do not cut to the base.
  3. Cut thin slices of garlic and wedge them inbetween a few of the potato slices. Cut small pieces of rosemary and stick them in-between the potato slices.
  4. Sprinkle generously with salt.
  5. Drizzle olive oil over potatoes—try to get them well-covered with oil.
  6. Bake in oven for about 45 min—1 hr. Depending on how crispy you want the potatoes to be.


A big THANKS to Talida from hazelandcacao.com.au for this recipe.

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