Hasselback Potatoes
Try something new with your Sunday roast this weekend with these garlic and rosemary hasselback potatoes.
Equipment
- Potato Slicing Rack optional
Ingredients
- 1.5 kg small to medium size potatoes Maris Piper or King Edward are best
- 4 tbsp duck fat or rape seed oil
- 4 garlic cloves bashed
- a few sprigs of rosemary
- sea salt flakes
Instructions
- Heat the oven to 200°C/Fan 180°C/Gas 6. Place on a serving spoon and slice through the potato (being careful not to cut all the way through). If you have one use a slicing rack. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
- Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil or fat. Rub each potato with your hands to coat well in the oil or fat, getting some in between the slices. Toss in the bashed garlic, rosemary, and season well. Roast for 50 mins – 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Larger potatoes may need up to 1 hr 20 mins. Baste with any oil or fat in the pan halfway cooking to get extra crisp potatoes.