Blas Y Tir - The home of welsh produce - Our Recipes

Hasselback Rudolph Potatoes with rosemary and garlic

Blas y Tir Rudolph potatoes have a vibrant colour and natural sweetness. Their fluffy, creamy texture is ideal for baking and roasting.

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5.00 out of 5

  • 50 Minutes
  • Serves 4
Salmon Pembs parcel


  • 4 medium sized Blas y Tir Rudolph potatoes
  • Extra virgin olive oil
  • A few sprigs of rosemary, finely chopped
  • 2 garlic cloves sliced
  • Salt and pepper to season


  1. Preheat the oven to 200˚C.
  2. Wash the potatoes.
  3. Make small slices ¾ of the way through the potato from end to end.
  4. Place potatoes on a greased oven tray.
  5. Place slivers of garlic in between the potato slices.
  6. Drizzle some oil over the Rudolph potatoes, then scatter some rosemary on top.
  7. Finish off by seasoning the potatoes well, before placing in a preheated oven to cook for around 45 minutes.

Variations: For parmesan topped potatoes add 2 tbsp of grated
fresh parmesan 10 minutes before the end of cooking.

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