Garlic Hasselback Potatoes

While the cooking time for this recipe is a bit long, the preparation part is easy. Despite what you may have heard, potatoes are actually good for you. They are loaded with vitamins, minerals, and antioxidants. They are a great source of resistant starch which is an excellent prebiotic for your gut bacteria. The garlic provides an additional source of prebiotics.

Add in a few leaves of fresh rosemary for additional flavour. Top with sour cream – a source of probiotics – and a sprinkle of chives or green onions to finish! Freshly grated cheese also makes a great topping.  


  • 4 large potatoes, scrubbed, patted dry, but not peeled
  • 3 tablespoons olive oil
  • 4 garlic cloves, thinly slice lengthwise
  • Salt and pepper


  1. Preheat oven 400°
  2. Wash and dry the potatoes, leaving the skins on.
  3. Cut thin ⅛ inch slits into the potato, stopping just before you cut to the bottom. You want the slices to stay connected. Don’t worry if you make a mistake, it just won’t look quite as nice.
  4. Slice the garlic, very thinly, and slip a piece in every other slit in the potatoes.
  5. Brush the bottom of the baking dish with olive oil and place the potatoes in it.
  6. Sprinkle with salt and pepper.
  7. Brush top and sides of potatoes with the olive oil. Keep about 1 Tbsp of the olive oil for later,
  8. Bake the potatoes for 35-40 minutes. The layers will start separating. After 40 min, brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
  9. Bake for another 25-35 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer.  
  10. Garnish with fresh rosemary leaves and sour cream!