8 medium or 12 small floury potatoes (our Heritage potatoes (pictured) work well but King Edwards/Maris Piper are good too)
2 tbsp Seabanks rapeseed oil
1 or 2 garlic cloves crushed (depending on how garlicky you like your dishes)
Fresh or dried rosemary

  1. Preheat oven to 200ºC/180ºC fan/gas mark 6. I don’t peel the potatoes but if they’re dirty I give them a good scrub otherwise just wash. To cut, put the potato between the handles of 2 wooden spoons which stops the knife going all the way through. The distance between the cuts depends on what mood I’m in and if I’m in a hurry. I tend to think a small gap between cuts (2-3mm) looks more ‘cheffy’.
  2. Put the potatoes cut-side up on a baking tray. Put the rapeseed oil in a cup, add the crushed garlic and rosemary and mix well. Then drizzle over the potatoes. If you have a pastry brush use it get the rapeseed oil mix in between the cuts. Season well with sea salt and pepper.
  3. Cook for 30-40 mins or until a skewer goes into them easily. If you want them extra crispy brush with more oil half way through.

There are lots of ways to pimp these. With a simple tomato sauce they can be Hasselback patatas bravas or you can sprinkle them with cheese for extra gorgeousness!

Have a look at our Rose Harissa Hasselback Butternut Squash recipe for a different take on the hasselback.


Indulge in this everyday culinary luxury and treat yourself to a bottle of our award-winning artisan oil