Method

• Preheat the oven to 180 degrees celsius
• Soak and lightly scrub the dirt from potatoes
• Some of the skins will come off with washing but try to keep some on! With a sharp knife, cut thin slices through the potatoes, not cutting all the way through
• Place in a lined oven tray, with 2 of the sprigs of rosemary
• Place oil in a small sauce pan and gently heat for a few minutes
• Add in one of the sprigs of rosemary and the clove of garlic, crushed or grated
• Allow to steep for a few minutes
• Using a pastry brush, brush the infused oil over the hasselback potatoes
• Reserve half of the oil for a second basting
• Season with ground rock salt and roast for 30 minutes in the centre of the oven
• Remove from the oven and baste with the oil a second time
• Roast for a further 30 minutes
• Serve and enjoy!