Mini husselback potatoes with rosemary and garlic
Serving: 4 – 6
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Directions
- Preheat the oven to 180°C.
- Using a bamboo skewer, insert through the bottom half of the potato. Use a small sharp knife to cut through the potato until you hit the skewer.
- Place the potatoes into a mixing bowl and toss through the oil, garlic and season well.
- Scatter in a roasting dish, sprinkle with the rosemary and roast until crispy and golden, for (+/- 30 – 40 minutes).
Ingredients
- 1 kg new potatoes
- 30 ml (2 tbsp) olive oil
- 4 garlic cloves, finely chopped
- Thick salt and pepper
- 30 ml (2 tbsp) fresh rosemary springs