Hasselback potatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Skip to ingredients
- 1.5kg floury potatoes
- 8 sprigs rosemary
- 120ml duck fatat room temperature
- 2 cloves garliccrushed
- sea salt
Nutrition:
- kcal600
- fat30.4g
- saturates10.1g
- carbs70.4g
- sugars3.2g
- fibre7.7g
- protein7.4g
- salt0.2g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Put a potato on the chopping board with a wooden spoon running along its base closest to you.
step 2
Slice the potato every 3mm, using the wooden spoon’s handle to ensure you don’t cut all the way through the potato.
step 3
Repeat with all of the potatoes. Remove the leaves from 4 sprigs of rosemary and push between a few slices of each potato and add the rest to a roasting tin.
step 4
Mix the duck fat and garlic in a small bowl and pour over the potatoes, ensuring the fat gets between the layers.
step 5
Roast for 15 minutes, then remove and baste each potato, separating the layers with a knife to ensure fat gets between each slice.
step 6
Return to the oven and repeat twice more, adding the rest of the rosemary for the last 15 minutes of cooking. Season well with sea salt before serving.
