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Hasselback Potatoes

Preparation time: 20 minutes 


Cooking time: 15 minutes 


Total time: 35 minutes.


Serves 4 




  • 2 potatoes.

  • 4 cloves Garlic, finely chopped.

  • 2 teaspoons Resona Coconut Butter, softened.

  • 2 teaspoons Resona Sunflower Oil.

  • 1/4 teaspoon Rosemary.

  • Salt and Pepper, to taste.




  • Preheat the oven to 220˚C (425˚F).

  • Place the potatoes flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

  • Arrange the potatoes in a baking tray and insert finely chopped garlic in between the slits.

  • Spread some Resona coconut butter on top of each potato. Then drizzle Resona sunflower oil and sprinkle some sea salt, rosemary and freshly ground black pepper.

  • Bake the potato for about 40 minutes or until the potato turns crispy and the flesh is soft. Once done, remove it from the oven and serve hot.

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