Hasselback Potatoes

I think this is a clever way to served potatoes with the skin on. Even for the picky eater in the house told me this potatoes are delicious.

Hasselback Potatoes

Ingredients:

6 large potatoes (about the same size)

2 cloves garlic, chopped

1 tsp dried rosemary or any herbes

2 tbsp olive oil

Freshly ground black pepper and salt to taste

Preheat the oven to 220˚C. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Then drizzle the olive oil and sprinkle some dried rosemary or any other herbs, salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.