Gluten free hasselback potatoes with garlic and rosemary

Crispy hasselback potatoes with butter, garlic, rosemary and parmesan - these are a delicious gluten free side dish.
Servings 2


  • 4 medium-large potatoes
  • 2 cloves garlic
  • 50 g salted butter
  • 3 sprigs fresh rosemary remove the leaves to use, and discard the stalks
  • 30 g fresh parmesan grated finely
  • Salt and pepper to taste


  1. Preheat the oven to 200'C/Gas 6/400'F.
  2. Lie each potato on its side and slice thinly, leaving about 1/4-inch at the bottom. I find the best way to do this is to place the potato between two wooden spoons and use this to stop the knife slicing to the bottom.
  3. In a small pan, add the butter, garlic and rosemary leaves and heat gently until the butter has melted. Fry for 1-2 minutes.
  4. Place the potatoes in a roasting tin and pour the garlic butter over them evenly. Sprinkle the parmesan on top, season to taste and place in the centre of the oven.
  5. Bake for 50-60 minutes (if the tops start to burn, cover with foil) and serve straight from the oven. Delicious with roast chicken!