Hasselback potatoes

Hasselback potatoes


Serves 4

8 medium/small Scotty Brand Potatoes




25g butter, cut into small cubes

4 sprigs of rosemary, leaves only

8 garlic cloves, finely sliced

Sea salt and pepper

3 tablespoons rapeseed oil

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  1. Preheat the oven to 200C.
  2. Using a sharp knife, and without cutting the potato all the way through, carefully cut very thin vertical slices into each potato, working lengthways.
  3. Par boil the potatoes for 10 minutes in lightly salted water, cool them under cold running water, then pat them dry.
  4. For each potato, alternately push a thin slice of garlic or a rosemary leaf into each cut. Sprinkle with salt and pepper, and top each ridged potato with small cubes of butter.
  5. Pop the potatoes on a baking tray, and then roast in the oven for 1 hour. Half way through cooking, brush the top of each potato with rapeseed (or olive) oil. They’re ready when they’re crisp and golden on the top. Sprinkle with sea salt flakes before serving.
In case you're wondering, the intriguing item on the far left of our photo is a whole bulb of garlic, brushed with oil, roasted in the oven and then cut into two across the bulb.  You can squeeze out the garlic juice like a lemon, eat it or use it as a decoration.   Recipe courtesy of Rukmini Iyer.