Garlic Hasselback Potatoes Recipe


  • 680g of baby yellow potatoes (or can use a similar weight of regular sized potatoes)
  • 3 cloves of garlic, minced
  • 1 tablespoon of butter (can also use ghee), melted
  • ½ cup (120ml) of chicken or vegetable stock
  • 1.5 teaspoons of paprika
  • 1 teaspoon salt
  • ½ teaspoon of onion powder
  • pinch of black pepper
  • olive oil spray oil
  • freshly chopped Italian parsley


  1. Preheat oven to 220c or 425f (gas mark 7)
  2. Place each potato in between two chopsticks and slice thin slits all down the potato.
  3. Place in a oven proof dish
  4. Add the garlic to the melted butter and brush this all over the potatoes
  5. Mix the seasoning in a small bowl, sprinkle this over the top of the potatoes.
  6. Pour the stock into the dish and then spray over the top with olive oil spray.
  7. Place the potatoes in the oven and bake for about 45 minutes to 1 hour (depending on size of potatoes).
  8. Remove from oven at intervals and brush over the top of the stock (this ensures they get a lovely golden colour).
  9. Sprinkle with freshly chopped Italian parsley


This recipe is vegetarian, Slimming World and w-w friendly

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Slimming World – 1.5 syns per serving

W-W Personal Points – -add ingredients to your WW diary for points value (this will vary depending on your personal points zero foods

Dairy Free – use olive oil

Gluten Free – use gluten free stock

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