Garlic Hasselback Potatoes
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  • 4 large russet potato
  • 14 cloves of garlic, chopped finely
  • 11 tablespoon of ghee (or other oil of choice
  • 11 tsp salt
  • 1 dash of black pepper
  • 1 spray oil
  • 1 freshly chopped Italian parsleyPreheat oven to 220c or 425f (gas mark 7)
  • 1 Place a potato onto a large wooden spoon and slice thin slits all down the potato. (cutting it on the wooden spoon, will prevent you from slicing all the way through
  • 1 Add the ghee to a bowl with the garlic and mix well.
  • 1 Place the potatoes in an oven proof dish and brush the garlic ghee all over the potatoes and in the slits.
  • 1 Spray over the top with some spray oil and season well with salt and black pepper.
  • 1 Place the potatoes in the oven and bake for about 1½ hours. Till nice and golden.
  • 1 Sprinkle with freshly chopped Italian parsley
  • 1 Optional: Add some cheese at the last 15 mins of cooking time, and continue to cook till melted and golden.



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