Garlic Rosemary and Parmesan Hasselback Potatoes

Garlic Rosemary and Parmesan Hasselback Potatoes | Gestational Diabetes UK
Garlic Rosemary and Parmesan Hasselback Potatoes

These garlic rosemary and parmesan Hasselback potatoes are simply delicious! Crisp and crunchy on the outside, soft and fluffy on the inside and packed with flavour.

Garlic Rosemary and Parmesan Hasselback Potatoes

Garlic Rosemary and Parmesan Hasselback Potatoes

Garlic Rosemary and Parmesan Hasselback Potatoes | Gestational Diabetes UK
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Course: Side Dishes
Cuisine: Swedish
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: potato
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 310kcal
Author: Jo Paterson

Ingredients

  • 750 grams new potatoes (baby potatoes) washed and dried
  • 3 tbsp olive oil
  • 2 tbsp butter melted
  • 3 large cloves of garlic minced
  • 1 tsp flat leaf parsley finely chopped
  • 1 tsp rosemary finely chopped
  • ¼ tsp salt and ground black pepper
  • 20 grams Parmesan cheese finely grated

Instructions

  • Preheat the oven 200°c (fan)
  • Prepare the baby new potatoes by washing, then drying them. Using a sharp knife, cut thin slices approx. 3-5mm apart into each potato being careful not to cut completely through the potato, then sit on a lined baking tray. Repeat the process with all the potatoes
    TIP: You can sit the potato on a large wooden spoon to help cradle the potato when slicing, or place the potato between the handles of 2 wooden spoons to cradle the bottom and prevent you from cutting the whole way through
  • Mix together the melted butter, olive oil, minced garlic, chopped parsley, rosemary, salt and pepper then brush liberally over each potato
  • Place the tray in the centre of the oven to bake for 30 minutes
  • Take the tray out of the oven, turn the potatoes over and baste with the oil & butter from the baking tray and bake for a further 20 minutes (Keep an eye on them). Once the potatoes are looking golden (the time will vary depending on the size of the potatoes), baste once more, then sprinkle with the grated parmesan and place back into the oven to crisp
  • Once the potatoes and parmesan are crisp and golden they are ready. Garnish with a sprinkle of finely chopped parsley & rosemary and serve. A good serving size is three potatoes no bigger than an egg

Notes

This recipe can be tweaked to be vegan by using all olive oil and a vegan cheese alternative

Nutrition

Calories: 310kcal | Carbohydrates: 34g | Protein: 6g | Fat: 18g | of which saturates: 6g | Fibre: 4g | of which sugars: 2g