Recipe – Vegan Roasted Hasselback Potatoes

Roasted potatoes are one of my favourite ways of eat them. Crisp and the slices are thick enough to enjoy the flavours.

Roasted Hasselback Potatoes
Roasted Hasselback Potatoes

Roasted Hasselback Potatoes
Roasted Hasselback Potatoes

Ingredients
4 potatoes, peeled, halved
1 tbs olive oil
1 garlic cloves, crushed
2 tbs coarsely chopped fresh rosemary
Salt & freshly ground black pepper

Instructions
Preheat oven to 200°C.
Place 1 potato, cut-side down, on a board and make thin, evenly spaced cuts at 5mm intervals,
bout two-thirds of the way through.
Place in a bowl. Repeat with remaining potatoes.
Add oil, garlic and rosemary to potatoes.
Season with salt and pepper and toss to combine.
Place in a roasting pan. Bake in oven, turning occasionally, for 1 hour or until golden brown and crisp.
Transfer to a serving bowl to serve.

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