Garlic Hasselback Potatoes

Cooks In
Cooking Time 40 mins


4 medium Scotty Brand baking potatoes, washed
100g butter, melted
2 cloves garlic, finely chopped
1 tsp each finely chopped parsley, rosemary, thyme
Sea salt and freshly ground pepper
Crème fraiche to serve
Handful of chopped chives (optional)
1 spring onion chopped (optional)


  1. Take a potato and, using a sharp knife, cut into thin slices without going all the way through the potato. You can use a wooden spoon placed close to the potato as a guide that stops your knife going all the way through – or you can cut the potato in the bowl of a metal cooking spoon so that the edges of the spoon stop the blade of the knife going all the way to the bottom of the potato. Try and keep the slices even thickness, about the thickness of a pound coin.

  2. Whilst you're doing this you can start to preheat the oven to 180oC or preheat your air fryer.

  3. In a microwave melt the butter and add the finely chopped garlic and herbs and mix well.

  4. Using a pastry brush, give the potatoes a really good brush with the flavoured butter.

  5. Place the potatoes in the oven or air fryer for 7 minutes. Every 7 minutes baste the potatoes with the butter mix and give a shoogle. Do this until the potato is crispy on the outside and tender in the centre. Smaller potatoes will take less time than larger. It should take between 28 and 35 mins for these potatoes.

  6. Serve with Crème Fraiche and some chopped chives or spring onion.


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