Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hassleback rosemary and garlic new potatoes. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Hassleback rosemary and garlic new potatoes is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Hassleback rosemary and garlic new potatoes is something which I’ve loved my whole life. They are fine and they look wonderful.
However, Crispy Hasselback Potatoes with Rosemary and Garlic do not turn as crunchy on the outside, or open up as much while baking, if made with any sort of new potato. For the fabulous contrast of textures, with crispy edges and delicate folds, use starchy potato varieties. Ready to Make Crispy Hasselback Potatoes with Rosemary and Garlic? In a small bowl, toss the olive oil with the garlic, rosemary, salt and pepper.
To get started with this recipe, we must prepare a few ingredients. You can cook hassleback rosemary and garlic new potatoes using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Hassleback rosemary and garlic new potatoes:
- Prepare 500 g new potatoes
- Make ready Splash oil
- Take Garlic granules
- Take to taste Salt and pepper
- Take Dried or fresh rosemary
Remove the roasting tin and carefully add the potatoes to the hot fat. Remove the potatoes and drain on kitchen paper. Scatter with a little more sea salt and rosemary to serve. Place potatoes on a baking sheet and brush them all over with the garlic-rosemary infused oil, making sure to get down in the crevices.
Steps to make Hassleback rosemary and garlic new potatoes:
- Place each potato in a wooden spoon to slice thinly but not all the way through, place into an oven proof dish
- Brush with oil then season with salt, pepper, garlic granules and rosemary to taste.
- 200 degrees in preheated oven, for approx 45 mins
Scatter with a little more sea salt and rosemary to serve. Place potatoes on a baking sheet and brush them all over with the garlic-rosemary infused oil, making sure to get down in the crevices. Season with sea salt and pepper. Interior should be soft and exterior should be slightly crisp. These mini hasselback's are coated in an extra virgin olive oil gaze that's been infused with fresh rosemary, minced garlic, lemon, cumin, salt and pepper.
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