Hasselback potatoes

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

Makes 150 g.

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

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.


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