Hasselback potatoes

Suitable for pulse free, vegetarian, gluten free, spice free, sugar free, vedic, tomato free, onion free, vegan, dairy free, mushroom free, raw, nut free and egg free diets.*

Makes 150 g.

Ingredients
150 g roasting potatoes
30 ml coconut oil
10 g rosemary
5 g salt
Instructions

Wash potatoes and hasselback cut Roast with coconut oil, spoon oil over spuds during cooking. Grind Rosemary and salt together and sprinkle over spuds last 10 min cook.

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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.