Bay & Rosemary Hasselback Potatoes
- Written by:
- Sarah Raven
- Last updated:
You can make these with any waxy salad potato, but I love them best with ‘Pink Fir Apples’. Stuffed with herbs they’re tasty and have a good mix of softness and crunch. I love these at any time through the winter with roast fish, meat, or best of all game, or if you are vegetarian, have them as the centre of a meal of delicious winter veg.
- 2-3 large salad potatoes per person (ideally ‘Pink Fir Apples’)
- Olive oil
- Sprigs of fresh Rosemary and bay
- Salt and black pepper
- Whole roasted garlic (optional)
Preheat the oven to 170°C/gas mark 3
Slice straight down into the potato, across, not down the length of the root, but stop just short of cutting all the way through.
Stuff fresh rosemary or strips of bay leaves into the little chinks.
Place on a baking tray, cover with good olive oil, salt and herb sprigs for bonus flavour.
Roast in the oven for 45 minutes at 170°C/gas mark 3
Serve with freshly ground pepper, drizzled with the cooking oil and a squeeze of roasted garlic if you fancy.