Step 1

Preheat your oven to 460°F.

Step 2

Take a small saucepan and add your oil, place on medium heat and add your garlic: stir and heat. Meanwhile, strip sprigs of rosemary from the stalk and also add this to the pan. Give the oil a good stir, and then remove from the heat before the garlic begins to sizzle.

Step 3

Take your potatoes, and working from one end to the other, slice parallel lines with a sharp knife. Try and get them as fine as you can. Slice about 2/3-3/4 into each potato. Do this with all of your potatoes.

Step 4

Tip your oil and garlic mixture into a large bowl, then add your potatoes. Give them a good stir to make sure that they are all evenly coated, then tip onto a baking tray, reserving a little of the oil.

Step 5

Bake for 30 minutes. As the Hasselback potatoes soften, give them a little squeeze to open up the ridges, then paint with the reserved garlic and rosemary oil.

Step 6

Continue to bake until the ridges have all opened out and the skins look nice and crispy.

Step 7

Serve and enjoy!