Garlic Snacklebacks

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We’ve made it to S in my A-Z of Potatoes series and these snackleback™️ potatoes are both gorgeous and garlicky… and cute… I think I’m in love 💕

I used smushed roasted garlic in my butter mix but 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. 


metric imperial
  • 1.1lb baby potatoes
  • 500g baby potatoes
  • 1 bulb of garlic
  • 1 bulb of garlic
  • 1 tbsp oil
  • 1 tbsp oil
  • 3oz salted butter
  • 80g salted butter
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • Salt and pepper to season
  • Salt and pepper to season
  • 1 handful chopped chives (optional)
  • 1 handful chopped chives (optional)


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Cut your potatoes into hasselbacks - make sure you don’t cut all the way through. You can place wooden spoons either side of the potato when cutting to help.
  3. Cut the top off of the bulb of garlic.
  4. Place the potatoes and garlic into a roasting tray then drizzle with oil and season. Make sure the potatoes are ‘cut’ side down.
  5. Bake in the oven for 30-40 mins or until your garlic is golden.
  6. Remove from the oven. Flip your potatoes over and remove the garlic from the tray. Put the potatoes back in for a further 15-20 mins.
  7. Squeeze out all your garlic cloves and add to a blender with the paprika, butter and a pinch of salt and pepper.
  8. Once removed from the oven, brush the potatoes with your garlic butter and back in the oven for a few more mins. Save some of the butter for dipping!
  9. Then remove from the oven for the final time and sprinkle with your chopped chives and ENJOY!!