Roasted Garlic & Rosemary Hasselback Potatoes

Roasted Garlic & Rosemary Hasselback Potatoes


  • 500g baby potatoes
  • Bulb of garlic
  • Drizzle of Olive Oil
  • Handful of fresh Rosemary
  • 100g Salted Butter (softened)


Tala Performance Roasting Pan 

Tala Performance Paring Knife 

Tala Stainless Steel Oil Pourers

Tala Performance Pestle & Mortar 


  1. Preheat the oven to 200 degrees C.
  2. Cut the potatoes into hasselbacks - slicing halfway through the potato. Cut the top off the garlicand place in the roasting tin. Place the potatoes cut side down in the tin. Add a drizzle of olive oil, salt and pepper and massage into the potatoes and garlic. Bake in the oven for 30 minutes.
  1. Then, remove the garlic and add half of the rosemary, mix into the potatoes. Turn the potatoes over so they are cut side up and place back into the oven for a further 20 minutes.
  1. Meanwhile, squeeze out the roasted garlic cloves into a pestle and mortar along with your butter, the rest of the rosemary (finely chopped) and a pinch of salt and combine.
  1. After 20 minutes, coat the potatoes in the garlic butter and bake for a further 5-10 minutes until golden and crispy. Leave to cool slightly and then enjoy

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