Potatoes are so versatile and have been consumed the world over for centuries. From Italy to India to Korea to the USA, we all seem to find a delicious way to prepare these creamy, starchy, carby, funny looking things.
Currently I’ve been crushing on hassleback potatoes with rosemary and garlic. When these ingredients are baked together they are a match made in heaven. Enough creamy, garlicy, herby goodness to satisfy anyone’s potato cravings.Print
- 3lbs/1.35kgs russet potatoes (about 7 medium potatoes)*, well washed
- 1 head of garlic
- Handful of fresh rosemary, washed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Preheat the oven to 400F/200C.
- Slice the potatoes thinly, being careful not to cut all the way through to the bottom (see note below for cutting tip).
- Place sliced potatoes, garlic, rosemary, salt and pepper into a large bowl. Drizzle olive oil. Toss well to ensure potatoes are well coated.
- Transfer potatoes to a large casserole dish (or baking tray lined with parchment paper).
- Bake potatoes until tender and crispy edges start to form, about 1 hour.
- *Use as many potatoes as you like. If you use more or less, just adjust the recipe to suit you’re needs. The recipe is very forgiving so there’s no need to worry about altering the number of potatoes used.
- Hassleback Potatoes cutting tip: The best way to cut your hassle back potatoes without cutting the whole way through is to place a wooden chop stick on either side of the potato. Then with one hand hold the potato and chop sticks in place and with the other hand slice the potato. The chop sticks stop the knife from slicing the whole way through the potato! Such a simple but effective tip 😀
Keywords: potatoes, hassleback potatoes, garlic, rosemary