Mini Rosemary & Sea Salt Hasselback Potatoes
The perfect side to any dish – well we think so! Our garden herb inspired Yorkshire Rapeseed Oil with Rosemary & Sea Salt is perfect for roasting potatoes, or indeed any veggies. Give them a try and upgrade the humble spud!
Small potatoes, as many as you like
Freshly ground black pepper
Pre-heat the oven to 200C / 180C Fan / 400F / Gas Mark 6.
Wash and dry the potatoes, and then with a sharp knife cut the potatoes in hasselbacks by slicing straight down into the potato, but it’s important to stop short of cutting all the way through. We like quite thin slices on our hasselbacks. See Jennie’s Top Tip below.
Pop them into a baking tray and take 2-3 tbsps of the oil and coat the potatoes, very gently making sure a little is rubbed into the slices. Roast them for around 40 minutes, or until they are brown and crisp around the edges. When out of the oven, glaze with a little oil and a good twist of freshly ground black pepper and serve.
Jennie’s Top Tip
To ensure that you slice through the potato without going through the bottom, use Jennie’s top tip and rest the potato horizontally across two chopsticks, and with a sharp knife slice down from the top to the bottom until the knife makes contact with the chopsticks. See our photo for our how to guide.