Rosemary + Garlic Mini Hasselback Potatoes
Recipe type: Side Dish, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 mini potatoes
  • Potatoes
  • 10-12 small white potatoes, washed
  • Rosemary + Garlic Glaze
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 2 Tbsp fresh rosemary, roughly chopped
  • 1 tsp lemon zest
  • ½ tsp fresh lemon juice
  • ¼ tsp ground cumin
  • Salt and Pepper to taste
  1. Preheat oven to 200ºC (390ºF).
  2. Cut slits through potatoes widthways, making sure not to cut all the through.
  3. Place potatoes in a large baking/roasting pan.
  4. In a small bowl, mix together all glaze ingredients.
  5. Brush oil mixture over each potato, letting the oil drip through slits. Save some oil mixture for basting later.
  6. Roast potatoes for 45-50 minutes, basting each potato with oil mixture half way through roasting.
  7. Once potatoes are crispy, golden and slits have separated slightly, remove from oven.
  8. Serve and enjoy!
Store leftovers in an airtight container, refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at