Serves 4


  • 500g salad/new potatoes
  • Mini Hasselback Potatoes with Rosemary and Garlic 14 sprigs of rosemary
  • 1 garlic bulb
  • 1 tbsp olive oil
  • 1 tsp sea salt flakes
  • Fresh milled pepper


  1. Pre-heat your oven to 190°C (Gas Mark 4, 350°F)
  2. Place the potatoes into a pan of boiling water and cook for about 5 minutes, drain and cool.
  3. Now insert a skewer through the middle of the potato. Using a small knife make little cuts through the potato until you hit the skewer.
  4. Place the potatoes into a small roasting dish, scatter over the rosemary, break the garlic up and scatter over the potatoes, season with the sea salt and milled pepper. Finally drizzle over the olive oil and cook until crisp and golden – this will take about 30 minutes.

Recipe from Love Potatoes

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