Garlic-Loaded Hasselback Potatoes

Garlic-Loaded Hasselback Potatoes

Hasselback potatoes look fancy, but are actually ridiculously easy to make. All you have to do is make vertical slits, around 2mm apart, three quarters of the way down each potato. Then pop them in the oven with some oil and in 45 minutes time… beautiful, crispy, fancy-looking potatoes are yours to devoouuuurrrrrr!

You certainly won’t find prettier potatoes. I love to make these as part of a roast dinner instead of standard roast potatoes, just because of the way they look, but you can also hasselback your jacket potatoes too. And sweet potatoes. And other hard vegetables like butternut squashes actually.

The oil permeates the hasselback potatoes, giving great flavour throughout. But you can always add some roasted garlic for a little extra oomph.


Yes, I am obsessed with garlic, in case you were wondering. From brussels sprouts to nachos, I make sure garlic is on everything!


500g of small-medium potatoes
3-4 tbsp of garlic oil
2-3 cloves of garlic (optional)
Pinch of salt


Preheat the oven to 200C.

Scrub your potatoes thoroughly. Then create vertical slits, approximately 2mm apart, across the surface of each potato, extending three quarters of the way down the potato. Essentially, slice them, but not all the way.

Arrange the hasselback potatoes on a baking tray. Drizzle with garlic oil and sprinkle over some salt. If you’re adding extra garlic, just roast the cloves in their skins on the baking tray.

Roast for 45 minutes or until crispy and golden.

Squeeze the roasted garlic out from inside the peel and smear it all over the potatoes. Serve your hasselback potatoes as part of a roast dinner, alongside roasted rainbow carrots.

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