Name: Rosemary hasselback potatoes
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 6 medium-sized Agria potatoes (or one per person); 50 gram butter; 2 tablespoon olive oil; 2 garlic cloves, chopped; sprigs of fresh rosemary; sea salt

Rosemary hasselback potatoes

Nici Wickes' rosemary hasselback potatoes are one of those recipes that is fabulously easy to make yet the result is somehow sophisticated. For a deluxe version, try adding streaky bacon

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

6 medium-sized Agria potatoes (or one per person)

50 gram butter

2 tablespoon olive oil

2 garlic cloves, chopped

sprigs of fresh rosemary

sea salt

Method

1.Preheat oven to 180°C. Line a baking tray with foil or baking paper.

2.Scrub the potatoes clean but leave the skins on. Make horizontal cuts, almost all the way through each potato, 2-3mm apart.

3.Melt the butter with the oil and garlic. Place the potatoes on a baking tray and spoon over the butter-garlic mixture, drizzling it into the cuts. Insert a few rosemary sprigs into each potato. Liberally sprinkle with sea salt.

4.Bake for 60 minutes or until the potatoes are cooked through and crispy.

For a deluxe version, try these with small pieces of streaky bacon inserted into the cuts.
Note

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Ingredients

Method

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