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
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 cut across it about 1/8-inch apart to prevent slicing 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.
For the oven method, bake at 425 °F (220 °C) for about 60 minutes until the tops are browned and crispy and the middles are tender, brushing with oil and sprinkling salt and pepper halfway through.
For the air-fryer method, cook at 400 °F (204 °C) for 28-30 minutes until the tops are browned and crispy and the middles are tender, brushing with oil and sprinkling salt and pepper halfway through.
Tips
Enjoy with French Onion Dip or Vegan Mayo for added flavor.
