There's nothing better than perfectly roasted potatoes with their crispy golden skin, and soft pillowy insides, they're the perfect addition to almost any meal. But we're taking it up another level with these hasselback potatoes, drizzled in honey garlic rosemary goodness!
Honestly you need to make these for dinner tonight, all the honey garlicky rosemary goodness gets into all the grooves. They are crispy roasted potato heaven!
They’re cute and look like you've spent hours in the kitchen slaving away, but they're actually really easy to make. They make a fun side dish for a family dinner, but also fancy enough to serve at your next whanau gathering.
What kind of potatoes work best for hasselback potatoes?
There are so many types of potatoes these days, it can be hard to know which is best. I like to use a starchy potato to get the best texture, as they hold up best in the high heat required to achieve that perfect crispiness.
- Yukon Gold potatoes
- Red potatoes
- Desiree potatoes
- Kipfler potatoes
You can even use Golden Kumara or sweet potatoes, they have a lovely caramelly sweetness when roasted.
How Do You Make Hasselback Potatoes?
People often look at these impressive potatoes and immediately think, “That’s too fancy. I can’t do that.”
I’m here to tell you, yes you can!
Hasselback potatoes are extremely easy to make especially with this little trick.
Simply hold a potato at one end, and place chopsticks either side of the potato, so that when you go to slice the potato the chopsticks stop you from cutting all the way through!
I find you get the best better texture and look when you try to make the slices 1/16th to 1/8th inch wide.
Ingredients
1kg Potatoes
4 Tablespoons of Olive Oil
4 garlic cloves (smashed and peeled)
2 sprigs rosemary (roughly chopped)
Small handful of Thyme (remove leaves from stalks)
Salt and pepper to season
1 Tablespoon Mānuka Honey
1 Tablespoon Mānuka Roasted Garlic & Rosemary Infused Oil
Method
Preheat oven to 220 degrees Celsius, and place oil and garlic on tray with the chopped rosemary and place in oven for 10 mins to get hot and roast the garlic.
While the garlic and oil are heating in the oven, prepare your potatoes.
Hold the end of one potato and using a sharp knife, cut across the potato to create 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Try our chopstick trick above to take the guesswork out of creating the right shape. Repeat with the remaining potatoes.
Carefully remove baking sheet from the oven and gently place the potatoes on the baking sheet and roll them around to cover them with the oil. Once they're all covered, set them cut-side-up and season each potato generously with salt and pepper.
Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. At this point I add the mānuka honey and Garlic and Rosemary infused oil to each potato and in between the layers. This adds a boost of flavour and sweetness and helps caramelise the potatoes. You can also discard the garlic cloves if they are blackened.
Return the potatoes to the oven and bake for another 30 minutes, or until the largest potato feels tender when pressed with a fork. Remove from the oven and serve warm.
We served ours with some sour cream, and added a splash of our Mānuka Roasted Garlic & Rosemary Infused Oil, with a few of the chopped herbs - delish!
