Roasted Garlic and Rosemary Hasselback Potatoes

Shopping list

• 800 g medium potatoes (Maris Piper or similar, scrubbed) — about 6 potatoes

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• 4 tbsp olive oil

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• 4 clove garlic cloves (peeled and thinly sliced)

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• 4 piece fresh rosemary sprigs

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• 1 tsp sea salt — flaky

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Preheat your oven to 200 °C (180 °C fan).

2. 2

   Place a wooden spoon or chopstick on either side of a potato. Slice down at 3 mm intervals, stopping when the knife hits the spoon—this prevents cutting all the way through. Repeat with all potatoes.

3. 3

   Arrange the potatoes in a roasting tin. Drizzle over half the olive oil, rubbing it into the slices. Season generously with salt and pepper.

4. 4

   Tuck slivers of garlic and small rosemary leaves into some of the slices.

5. 5

   Roast for 50– 60 minutes, basting halfway with the remaining olive oil, until the edges are golden and crisp and a knife slides through easily.

6. 6

   Serve immediately, garnished with extra rosemary if desired.