Mini Hasselback Potatoes with Rosemary and Garlic

Ingredients:
500g salad/new potatoes
4 sprigs of rosemary
1 garlic bulb
1tbsp olive oil
1tsp sea salt flakes
Fresh milled pepper

Method:
Pre-heat your oven to 190°C /Gas Mark 4

Place the potatoes into a pan of boiling water and cook for about 5 minutes, drain and cool.
Now insert a skewer through the middle of the potato. Using a small knife make little cuts through the potato until you hit the skewer.

Place the potatoes into a small roasting dish, scatter over the rosemary, break the garlic up and scatter over the potatoes, season with the sea salt and milled pepper and finally drizzle over the olive oil and cook until crisp and golden. About 30 minutes.

Great served with all meats, salads or simply on their own.

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BENNETT POTATOES LTD
Station Yard, Scawby, Brigg, North Lincolnshire, DN20 9DP
tel: 01652 650 317, fax: 01652 655 772, email: info@bennettpotatoes.co.uk
Bennett Potatoes Ltd. Registered as a company in England and Wales No. 6682215. Registered office: Station Yard, Scawby, Brigg,North Lincolnshire, DN20 9DP