Not just your average potatoes, Garlic & Rosemary Hasselback Potatoes come with extra health benefits, too. Potatoes are a huge source of potassium, and keeping the skin on adds more fiber. They are perfect for lunch or dinner and go really well with chili, salad bowls and they also taste pretty good with some hummus.
Garlic and Rosemary Hasselback Potatoes [Vegan]
- 8-10 small-medium sized potatoes
- 2-3 sprigs of rosemary
- 2-3 gloves of garlic
- 2 tablespoons olive oil
Start by finely chopping the rosemary (removing stem) and grate the garlic gloves. Place the rosemary and garlic into a bowl and add the olive oil and place to one side.
Pre-heat the oven to about 400°F.
Wash potatoes and keep the skin on. Make incisions using a sharp knife cutting 3/4 of the way through the potato.
Place the potatoes on a baking tray and using a spoon spread the mixture over the potatoes.
Bake potatoes for around 40 minutes until crispy.