Garlic and rosemary hasselback potatoes

Name: Garlic and rosemary hasselback potatoes
Total time: 1 h 15 min
Cuisine: British
Ingredients: 8 medium floury potatoes, about 1 kg total, scrubbed; 4 tbsp olive oil; 4 garlic cloves, very thinly sliced; 4 sprigs rosemary, leaves picked and chopped; 1 tsp smoked paprika; 1 tsp sea salt flakes

Crisp-edged sliced roast potatoes fanned open with garlic, rosemary and olive oil.

Time1 hr 15
LevelEasy
Costabout £1.00 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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8medium floury potatoesabout 1 kg total, scrubbed
4 tbspolive oil
4garlic clovesvery thinly sliced
4sprigs rosemaryleaves picked and chopped
1 tspsmoked paprika
1 tspsea salt flakes

Method

1
Heat the oven to 200°C (180°C fan). Put each potato between two wooden spoon handles and slice across at 3 mm intervals. The spoons stop you cutting right through.
2
Toss the potatoes in 2 tbsp of the oil and the salt, working it into the slits. Place in a roasting tin.
3
Roast for 30 minutes.
30 min
4
Take the tin out and tuck the garlic slices into the slits. Brush with the rest of the oil and sprinkle with rosemary and paprika.
5
Roast for another 30 minutes until the slices fan open and the edges are crisp and golden.
30 min
6
Serve straight away while the edges are still crunchy.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.