Hasselback roasties

Hasselback roasties

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Serves 8

Don't be put off by the preparation. Slice the spuds on Christmas eve and keep in a bowl of water overnight - they're well worth the effort

Nutrition and extra info

Nutrition info

Nutrition

kcalories
318
protein
7g
carbs
54g
fat
10g
saturates
3g
fibre
4g
sugar
2g
salt
0.06g

Ingredients

  • 2½ kg small-ish potatoes, such as Desirée, peeled
  • 5 tbsp duck or goose fat or sunflower oil
  • few thyme sprigs

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Method

  1. Using a sharp knife, thinly slice each potato about two-thirds through, so the bottom of the potato holds the slices together. One way of doing this is to insert a metal skewer through the length of each potato, close to the base, before slicing. Sit the potato on a chopping board with the skewer nearest the board, then thinly slice down. Pull out the skewer and move on to the next spud.
  2. Heat the fat in a large roasting tin in the oven for 5 mins, then carefully roll in the potatoes with some sea salt. Roast at 200C/180C fan/ gas 6 along with the turkey for its final 30 mins. When you take the turkey out to rest, increase heat to 220C/200C fan/ gas 7, give the tin a good shake and roast potatoes for a further 30 mins until crisp and cooked through.

Recipe from Good Food magazine, January 2010

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Comments

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hamlyn41's picture

If you don't have skewers another way is to put the potato on a large serving spoon and cut down to that.

marijas's picture
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Super easy to make, no major preparation needed and ideal for Christmas Day as can be prepped one day before. Cooking instructions were spot on and they were delicious.

davidbowieslovechild's picture
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I was a bit disappointed with these, especially with the prep put in. Next year I'll stick to the old semolina roasties I think.

hannahspruijt's picture
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Very fattening but very yummy! I used butter and olive oil.

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