Crispy Hasselback Potatoes with Rosemary and Sea Salt
Crispy Hasselback Baked Potatoes thinly sliced and seasoned with chopped fresh Rosemary and Sea Salt. They have a soft fluffy baked centre, with a crispy frilly skinned appearance, making this the perfect side dish to any meal.
Servings: 3
Ingredients
- 9 medium sized potatoes
- Salt and Pepper
- 4 sprigs of rosemary roughly chop the leaves.
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 200 deg.
- Wash and clean the potatoes removing any green skins and eyes.
- Cut slits into each potato making sure that you don't cut all the way through. Leave the bottom half of the potato uncut. It helps to place the potatoes between wooden handles, such as wooden spoons or spatulas. This will help guide you and prevent you from slicing the potatoes all the way through.
- Place the potatoes on a baking tray and brush the tops with a little olive oil. Crush some sea salt and sprinkle over the tops of each potato. Add some crushed pepper if you wish. Finally, add the chopped Rosemary or your favourite herbs
- Bake until the skins are crispy and frilly with a fluffy baked centre. This should only take about 20 mins. If needed bake a little longer if they still feel a little firm in the middle.
Notes
Serve as a side dish or on their own as a quick lunchtime snack. Ramp up the quantities if you are baking for a crowd.