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Mini garlic & herb hasselback potatoes (V / VG)

Taking the potato to another level. Perfect for entertaining and upgrading the Sunday Roast. Serves 4 small plates


A dozen small baby potatoes (around 700g)

Smoked Garlic & Black Peppercorn Bread Dipper

Good pinch of coarse rock salt

Small spring of rosemary, leaves only

A few sage leaves

Sprig of oregano, leaves only


Preheat the oven to 190oC / 170oC Fan / 375oF.

Cut the potatoes by slicing straight down into the potato, but stop short of cutting all the way through. Make your slices as thick or thin as you like. We like quite thin slices.

Chop your herbs and keep some back for when the dish is cooked. Add 2-3 tbsps of the bread dipper and salt to the remaining herbs and brush the potatoes with it.

Roast them for around 40 minutes, or until they are brown and crisp around the edges. When out of the oven glaze with a little oil and sprinkle over some fresh cut herbs.

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