Garlic Hassleback Potatoes Recipe

We generally make these potatoes for a holiday but I wanted to make a test batch before we kick of the winter holiday season. They are a amazing and have a soft center and a crunchy outer skin. They go beautifully with any holiday meal.


1 800g/1.7pound Bag of New Potatoes
3 Tablespoons Butter
2 Tablespoons Olive Oil
2 Sprigs Rosemary 3 Inches long
4 Springs Thyme 3 Inches Long
1 Garlic Clove Crushed
Salt To Taste

Step 1
Preheat oven to 200°C/350°F.

Step 2
Take two wooden spoons or chopsticks and place one potato in between the handles of the spoon or the larger ends of the chopsticks. Slice ½ inch/1cm slices into the potato. The spoons will stop the knife so it doesn’t cut to far. Once the whole potato is sliced repeat this step on each of the potatoes.

Step 3
In small sauce pan over medium heat add in butter, mix in olive oil, crushed garlic, and the rosemary springs. Mix until butter is melted.

Step 4
Place potatoes in baking dish and pour butter mixture on top. Bake in preheated oven at 200°C/350°F for 45 minutes or until potatoes are golden brown and soft in the center.

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