Hasselback Potatoes with Rosemary, Garlic and Lemon
Learn how to make Hasselback Potatoes with Rosemary, Garlic and Lemon
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 3 Potatoes medium or large
- A Few Rosemary Sprigs
- 6-7 Garlic Pods
- 5 tablespoon Olive Oil
- Salt as needed
- Pepper Powder as needed
- 1 tablespoon Lemon Juice Half Lemon Wedge
Instructions
- Scrub and wash the potatoes to remove any dirt or grit and pat them dry. Starting from one end, cut slits on the potato making sure not chopping it off entirely. Try to keep the slits in uniform size. Place them in the baking tray.
- Peel off the garlic skin and cut them into thin slices.
- Wash off the rosemary and pat it dry.
- Insert a slice of garlic in each slit of the potato. This helps separate the layers and crisp them up easily.
- Insert sprigs of rosemary in every slit of potato. Drizzle olive oil all over the potatoes. Sprinkle salt and pepper powder on top.
- Bake in a preheated oven at 180°C for 60 mins or more until the tops are crisp and golden. Brush olive oil on top in between if required.
- Serve hot with more fresh rosemary sprigs and lemon wedges on the side.
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