Rosemary & Garlic Hasselback Potatoes

Makes 10 side servings
Prep time: 10 mins
Cooking time: 30-40 mins

Crispy hasselback potatoes with rosemary & garlic are the perfect side dish for your family feast. Crunchy on the outside and deliciously soft and creamy in the centre, they’re sure to be a hit with the whole family.

Tips & Tricks
  • No thyme? Feel free to substitute your favourite dried herb in its place!
  • It helps to place the potatoes on a wooden spoon whilst cutting them to prevent the knife going through.


  1. Use a sharp knife to cut slices into the potatoes about 2mm apart. Make sure you cut through most of the potato, being careful to not cut through the bottom.
  2. Melt the butter in a pot over a low heat. Add the garlic, thyme and finely chopped rosemary leaves and stir until fragrant. Remove from heat.
  3. Place the potatoes onto a large baking tray, then brush the butter mix all over. Season well with salt and pepper, then bake in the oven at 200°C for 30-40 minutes, or until crispy and golden. Serve hot.


  • 2kg bag Pams Agria Potatoes, washed thoroughly
  • 100g Pams Butter
  • 1 Tbsp of dried thyme
  • 3 Tbsp Pams Crushed Garlic
  • 1 sprig of rosemary, finely chopped