Hasselback Potatoes with Garlic and Rosemary
Ingredients
- 5 large (1250 g) potatoes
- 3 tbsp oil
- 5 garlic cloves sliced
- 2 sprigs of fresh rosemary
- Salt and pepper to sprinkle
Preparation
Wash and dry the potatoes and preheat the oven to 425 °F (220 °C) if using the oven method.
Place a potato lengthwise between two chopsticks and carefully slice across about 1/8-inch apart to prevent cutting all the way through.
Transfer the sliced potatoes to a lined baking sheet or into the air-fryer basket.
Brush the sliced tops with oil and add garlic slices and rosemary leaves between some of the slits.
Oven method
Bake in the oven at 425 °F (220 °C) for about 60 minutes or until the tops are nicely browned and crispy and the middles are tender.
Brush with oil again halfway through and sprinkle with salt and pepper.
Air fryer method
Fry at 400 °F (204 °C) for 28-30 minutes or until the tops are nicely browned and crispy and the middles are tender.
Brush with oil again halfway through and sprinkle with salt and pepper.
Serving suggestions
Enjoy with French Onion Dip or Vegan Mayo.
