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Bitesize Hasselback




For 4 serving 

  • 12 small gold potatoes

  • 2 tablespoons extra-virgin olive oil, divided

  • Sea salt and freshly ground black pepper, to taste

  • 1 tablespoons minced fresh basil leaves

  • 1 tablespoon minced fresh rosemary

  • 1 clove garlic, finely grated


  1. Preheat oven to 200 degrees C. Line a baking sheet with baking paper.

  2. Using a sharp knife, make crosswise cuts in each potato, about 2-3mm apart, stopping about 5mm from the bottom.

  3. Place potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 1 tablespoons olive oil; season with salt and pepper, to taste.

  4. Place into oven and bake until tender and crisp, about 45-50 minutes.

  5. In a small bowl, combine remaining tablespoon olive oil, basil, rosemary and garlic; season with salt and pepper, to taste.

  6. Serve potatoes immediately, drizzled with olive oil mixture.

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