Hello and welcome back to MY TOP 10 RECIPES EVER…and yes, it is of yet another potato. I swear I make other stuff. I worked in fine dining restaurants for nearly 10 years but turns out, no-ones really that fussed about any of that posh stuff, they just want a lorra carbs. I’m with them tbh.

For these garlic snacklebacks, I used smushed roasted garlic in my butter mix, however you can intensify it even further by using my confit butter garlic if ya really want. Although make sure you make a massive jar because you’ll be dousing everything you cook in this buttery goodness. It’s my absolute go-to ingredient for any savoury dish and is so easy to make.

By using baby potatoes, your snacklebacks take less time to cook and are extra crispy. Plus, the garlic mixture seeps into the little slits beautifully so you still get that soft interior infused with that rich and smooth garlic flavour.

I’m also dying on the hill that I invented the word ‘snackleback’ – snack-sized hasselbacks. So please now add this word to your everyday vocab and pass it on. I’m sure someone will tell me I’m a potato fraud and they first said snackleback in 1066, but I first coined the word in some videos I made for LADBible back in July 2020. Good times. Everyone in the comments thought at first they were slugs. Lovely.

Give these lil slugs a go. Careful with the salt though hehe x

To serve

Serve these miniature hasselbacks alongside my lemon roasted chicken and some seasonal greens or roasted veg for a hearty and wholesome weekend roast. Orrrr if you’re looking for something a tad speedier, my pesto and cream cheese stuffed chicken is a great weeknight option and absolutely radiates garlic if that’s the theme you’re going for here. Finish it off with a packet of mints.

P.s. If you’re a ‘bigger is better’ kinda person, here’s my GIANT hasselback. Less cute but more potato so I can live with that.

You can check out the rest of my top 1o recipes here.