Mini Hasselback Potatoes with Rosemary and Garlic

This is the ideal recipe for the festive season. It is fast to prepare, easy and looks impressive.


10-12 small white, washed potatoes

Glaze Ingredients

1 minced garlic clove

2tbsp roughly chopped Rosemary

1/4tsp cumin

1tsp lemon zest

¼ cup extra virgin olive oil

1/2tsp lemon juice


  1. Preheat oven to 200°C and carefully cut into each potato widthways without cutting all the way through.
  2. Place the potatoes into a large roasting pan and mix together all the glaze ingredients in a small bowl.
  3. Brush each potato with the mixture, ensuring the oil can get into the cuts, saving a little for basting later.
  4. Roast potatoes for 45 to 50 minutes, basting them once with the remaining oil mixture halfway through cooking.
  5. The cuts will open slightly when they are cooked, and the potatoes should look crispy and golden.
  6. Season with salt and pepper and serve immediately.