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Roast Hasselback Potatoes

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

2.3g

Energy (kJ)

583kJ

Energy (kcal)

140kcal

Carbohydrate incl. fibre (g)

15.1g

Carbohydrate excl. fibre (g)

12.9g

Sugar (g)

0.8g

Fibre (g)

2.2g

Fat (g)

8.2g

Saturated fat (g)

1.4g

Unsaturated fat (g)

6.4g

Monounsaturated fat (g)

4.4g

Polyunsaturated fat (g)

2.0g

Trans fat (g)

1.1g

Cholesterol (mg)

0mg

Sodium (mg)

48mg

Salt (g)

0.12g

Vitamin A (IU)

256IU

Vitamin C (mg)

16.1mg

Calcium (mg)

12mg

Iron (mg)

0.66mg

Potassium (mg)

342mg

Total

9.1g

2331kJ

558kcal

60.5g

51.6g

3.0g

8.9g

32.7g

5.7g

25.6g

17.6g

8.0g

4.2g

0mg

194mg

0.48g

1023IU

64.4mg

47mg

2.63mg

1368mg

  • 2 kgs roasting potatoes, peeled
  • 2 tbsp margarine, softened
  • 2 tsp olive oil
  • 5 ml garlic, crushed
  • 80 ml Knorr Creamy Garlic and herb salad dressing
  • 1 pinch salt and pepper (to taste)
  • 1 Preheat oven to 200°C.
  • 2 Using a sharp knife, thinly slice potato without going all the way through.
  • 3 Pat potatoes dry with paper towel.
  • 4 Place, cut side up, in a shallow roasting pan.
  • 5 Combine margarine, oil, garlic, and KNORR Salad Dressing and salt and pepper in a bowl.
  • 6 Brush mixture over potatoes.
  • 7 Roast potatoes for 50-55mins, basting ½ way through the cooking time.
  • 8 Serve with leftovers or roast chicken pieces and vegetables of your choice.