Roasted Hasselback Baby Potatoes with Rosemary and Garlic

Save this budget-friendly recipe for a perfectly crispy oven roasted baby potatoes with a hint of rosemary and garlic.


Prep Time: 15 mins
Cook Time: 45 mins
Yields: 4


  • 1 kg baby potatoes, washed
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary
  • 2 garlic cloves, minced
  • salt and pepper, to taste


  1. Preheat the oven to 180°C. Line a baking tray with parchment paper. Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
  2. In a small bowl stir together oil, rosemary, and garlic, season to taste. Rub the potatoes all over with the oil mixture, getting in between the slices.
  3. Arrange on the prepared baking tray and roast until the center of the potatoes are tender and the outside is crisp, it will take about 45 minutes. Serve and enjoy.

Nutrition Facts

Per serving: 213 KCALS | 7.5G FAT | 1.2G SAT FAT | 32.7G CARBS | 0G SUGAR | 7G FIBRE | 6.6G PROTEIN

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