These mini hasslebacks are super simple to make but too tasty! Perfect as a canapé or side dish. The perfect use for seasonal new potatoes!
Mini Rosemary and Garlic Hassleback Potatoes with Tallegio and Honey
Serves 4 as a side dish
Cook time 30 minutes
Prep time 15 minutes
750g New Potatoes
1 tbsp Olive Oil
10g Small Rosemary sprigs
4 Garlic cloves, sliced
3 tbsp Honey
Preheat the oven to 200c/180fan. Slice the new potatoes one at a time by placing each in-between two parallel chopsticks. Cut slits into the potato, about half a centimetre apart along the length. The chopsticks are to help you not cut all the way through, you want the potato to stay intact.
Transfer all the cut potatoes to a roasting tin, drizzle with the olive oil and season well. Place in the oven and roast for 20 minutes or until starting to soften. Remove from the oven and add the garlic slices into 2-3 of the slits on each potato. Add the rosemary sprigs to some of the other slits and then transfer back into the oven. Roast for another 10 minutes. Once the potatoes are golden, remove from the oven and check they are completely soft by inserting a sharp knife. Place on a serving dish or keep in the roasting tin and drizzle over the honey and top each potato with a small piece of tallegio. Serve immediately while still hot.