Crispy Hasselback Potatoes with Garlic and Rosemary
Ingredients
- 5 large potatoes (1250 g)
- 3 tbsp oil
- 5 garlic cloves
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
Preparation
Wash and dry the potatoes
Place a potato lengthwise between two chopsticks. Using a sharp knife, carefully cut across the potato about 1/8-inch apart. The chopsticks will prevent you from slicing the potato all the way through, though the ends may cut off as they are fragile
Transfer the sliced potatoes to a lined baking sheet for the oven method or to an air fryer basket for the air fryer method
Brush the sliced tops with oil and add garlic slices and rosemary leaves between some of the slits
Oven method
Preheat the oven to 425 °F (220 °C)
Bake for about 60 minutes or until the tops are browned and crispy and the middles are tender
Brush with oil and sprinkle with salt and pepper halfway through cooking
Air fryer method
Air fry at 400 °F (204 °C) for 28-30 minutes or until the tops are browned and crispy and the middles are tender
Brush with oil and sprinkle with salt and pepper halfway through cooking
Serving suggestions
Serve with French Onion Dip or Vegan Mayo
