Crispy Hasselback Potatoes with Garlic and Rosemary
Ingredients
- 5 large potatoes (1250 g)
- 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 cut across every 1/8 inch, ensuring not to slice 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 browned and crispy and the middles are tender.
Brush with oil and sprinkle with salt and pepper halfway through baking.
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.
Tips
Serve with French Onion Dip or Vegan Mayo for enhanced flavor.
