hasselback-potatoes

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.

Ingredients
7 medium russet potatoes*, well washed
1 head of garlic
Handful of fresh rosemary, washed
2 tbsps olive oil
Salt and pepper, to taste

Method
1. Preheat the oven to 400F/200C.

2. Slice the potatoes thinly but be careful not to cut all the way through to the bottom.

3. Place sliced potatoes, garlic, rosemary, salt and pepper into a large bowl. Drizzle olive oil. Toss well to ensure potatoes are well coated.

4. Transfer potatoes to a large casserole dish (or baking tray lined with parchment paper).

5. Bake potatoes until tender and crispy edges start to form, about 1 hour.

*Use as many potatoes as you like. I had seven so I cooked them all. 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.