This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes.
There are few things more comforting than a good roast potato. A roast dinner is not complete without a roast potato. It’s in the name right? Of all the ways you can “do” a potato, I think a roast is my favourite. Maybe Rösti actually… Carb distraction much?!
The potatoes are thinly sliced, but not all the way through to allow them to become crispy and absorb all the flavour of the butter and the herbs, all the while keeping the bottom of the potato soft and sweet. The skins almost caramelize in the oven as they are lovingly basted with the garlic and rosemary infused butter. I think butter should ALWAYS be infused with garlic cloves and rosemary, there is just no better way. Trust me you’re going to love these!
Every 10 minutes, take the potatoes out of the oven to give them another loving coat of butter and pop them back in. Yes these potatoes require a little more TLC than usual, but it could not be more worth it.
After cooking for a further 40 minutes, the potatoes will be crispy, soft and steamingly inviting. The perfect side dish to practically any meal.
Those burnt looking crispy bits around the edges are the best bits! Give these tasty potatoes a try at your next meal for something everyone will love!
Garlic and Rosemary Roasted Hasselback Potatoes
Recipe inspired by Laura Vitale
4 Large Potatoes
1/2 Lime (for the juice)
2 Garlic Cloves
2 Sprigs of Fresh Rosemary
1. Preheat the oven to 220 degrees Celsius and have an oven proof roasting tray ready that is big enough to hold your four potatoes with a little space between them. Wash the potatoes and cut them vertically in strips a few millimeters apart. Make sure your cuts only go 2/3 the way through the potato so that they hold together.
2. Place the butter in a saucepan with the rosemary sprigs and the garlic cloves which should be smashed. Melt the butter on a low heat and then remove from the stove so as not to burn the butter.
3. Place the potatoes in the roasting tray with the cuts facing upwards and coat each potato with a little olive oil, and season with salt and pepper. Bake for 20 minutes.
4. After 20 minutes, remove the potatoes from the oven and use a pastry brush to coat each potato with the butter that you melted earlier. Put back into the oven and repeat this process every 10 minutes for another 40 minutes or until the potatoes are crispy and golden.
5. Serve immediately.