Garlic and Chive Hasselback Potatoes

An acquaintance of mine posted a long rant online the other day, about why he thinks potatoes are overrated. Overrated?! Try UNDERrated! Potatoes are versatile, delicious, and easy to cook with, and certainly more dear to my heart than this so called 'acquaintance.' If you're looking for a side dish to take to Christmas lunch, or just love finding new ways to use potatoes, try my Garlic and Chive Hasselback Potatoes. They taste amazing and can be tailored to meet all your herb and spice needs. Potatoes rule!


  • 12 potatoes, washed and unpeeled (I use Dutch Cream)
  • 2 tbs vegan butter
  • 2 tbs chopped chives, plus extra to serve
  • 3 colves garlic, minced
  • Salt and pepper, to taste
  • 1/2 tbs red wine vinegar
  • 1/2 tbs olive oil


  • Preheat oven to 180 degrees Celsius and line a baking tray with baking paper
  • Using a sharp knife and starting from one short side of each potato, slice straight down and across the potato, leaving about 1cm at the bottom and on each edge, to ensure the potato stays together
  • Gently pull the sections apart if there aren't any openings, as you want some of the flesh inside to be exposed
  • Melt butter and combine with chives, garlic and salt and pepper. Pour evently over potatoes
  • Sprinkle vinegar over potatoes and place in the oven to roast for 30 minutes
  • Remove from oven, add olive oil, and roast for a further 10 - 30 minutes. Your potatoes will be ready when they are crispy on the outside and tender on the inside
  • Serve with fresh chives and toppings on your choice

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