Roasted Hasselback Potatoes Recipe


2 kg Wickham Farms whole potatoes
2 Tbsp olive oil
4 garlic cloves, finely minced
2 Tbsp fresh rosemary, coarsely chopped
Sea salt & freshly ground black pepper to taste


  1. Preheat oven to 200C.
  2. Peel potatoes, rinse, and pat dry.
  3. Place 1 potato on cutting board and make thin, evenly spaced cuts about 2/3 of the way through. Place in large bowl and repeat with remaining potatoes.
  4. In small bowl whisk together olive oil, garlic, and rosemary. Pour over potatoes, season liberally with salt and pepper, and gently stir to coat evenly.
  5. Place in roasting pan lined with baking paper, sprinkle with salt and pepper.
  6. Roast approximately 1 hour, turning every 20 minutes, until golden brown and crisp.
  7. Serve hot.