Rosemary & Garlic Hasselback Potatoes

This is a simple recipe that produces a dish that looks much more impressive than you would think. A tasty side suitable for any dish, why not give this one a go. The garlic butter part of the recipe below should make enough to cover around 8 new potatoes.



  • New potatoes (2-3 per person as a side)
  • 2 tablespoons butter
  • 3-4 cloves of garlic minced
  • 2 teaspoons dried rosemary
  • Salt & Pepper


  • Preheat an oven to gas mark 6/180 degrees
  • Rinse the potatoes under cold water, scrubbing off any soil there may still be on them
  • Place the each potato in a wooden spoon to cut, you want to cut the potato into thin slices along its length, without cutting right through. By cutting the potatoes when they are sitting in the spoon, the knife will hit the spoon before the end of the potato, ensuring that the potato stays wholeIMG_5150
  • Mix the butter, garlic and rosemary together and spread over the top of the cut potatoes, fanning the slices out and spreading the butter between the slicesIMG_5152
  • Cover an oven tray with tinfoil, place the potatoes in with the butter side up, season with salt & Pepper, and cover completely with the tinfoil
  • Cook for around 45-50 minutes covered
  • Cook for a further 10 minutes uncovered, allowing the potatoes to crisp


If you make this make sure to show me on instagram with #studentfoodbible