Garlic Hasselback Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is gluten free, dairy free, vegetarian, paleo, Whole30, Slimming World and Weight Watchers friendly

Extra Easy - 1.5 syns per serving
Green - 1.5 syns per serving
WW Smart Points - 9
Dairy Free - use ghee only if you tolerate otherwise use olive oil or spray oil
  • 4 large russet potato
  • 4 cloves of garlic, chopped finely
  • 1 tablespoon of ghee (or other oil of choice
  • 1 tsp salt
  • dash of black pepper
  • spray oil
  • freshly chopped Italian parsley
  1. Preheat oven to 220c or 425f (gas mark 7)
  2. Place a potato onto a large wooden spoon and slice thin slits all down the potato. (cutting it on the wooden spoon, will prevent you from slicing all the way through
  3. Add the ghee to a bowl with the garlic and mix well.
  4. Place the potatoes in an oven proof dish and brush the garlic ghee all over the potatoes and in the slits.
  5. Spray over the top with some spray oil and season well with salt and black pepper.
  6. Place the potatoes in the oven and bake for about 1½ hours. Till nice and golden.
  7. Sprinkle with freshly chopped Italian parsley
  8. Optional: Add some cheese at the last 15 mins of cooking time, and continue to cook till melted and golden.
Nutritional information is an estimate and is to be used for informational purposes only

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Nutrition Information
Serving size: 1 Calories: 293.2 Fat: 3.9g Saturated fat: 2.4g Carbohydrates: 59.1g Sugar: 4.2g Sodium: 641.1mt Fibre: 8.9g Protein: 6.5g Cholesterol: 7.5mg
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at