Herby slashed roasties

Herby slashed roasties

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Cooking time

Prep: 10 mins Ready in 1 hour 50 minutes

Skill level

Easy

Servings

Serves 8

A much-less-fiddly version of classic Hasselback potatoes which are healthy yet totally tasty too

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Dairy-free
  • Egg-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
266
protein
6g
carbs
49g
fat
7g
saturates
22g
fibre
4g
sugar
0g
salt
0.11g

Ingredients

  • 2¼kg floury potatoes, such as Maris Piper, unpeeled
  • 10 small bay leaves
  • handful thyme sprigs
  • 2 tbsp butter
  • light olive oil

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Method

  1. Bring a large saucepan of water to the boil and heat oven to 200C/fan 180C/gas 6. Cut the potatoes into halves or quarters depending on their size. Tip into the pan, allow the heat to come back up, then boil for 6-10 mins until just starting to soften around the edges. Drain in a colander and return to the pan. With the lid on, shake the potatoes until the edges fluff up.
  2. Leave the potatoes until cool enough to handle. Slash half the chunks once with a small knife and stuff alternately with bay or thyme.
  3. Heat the butter and oil in a large roasting pan either in the oven or on the hob until the butter turns golden. Carefully tip in the potatoes and gently turn in the fat (tongs are best for this). Sprinkle with sea salt and black pepper to taste and roast for 1-1¼ hrs until crisp and golden, turning halfway through.

Recipe from Good Food magazine, December 2005

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Comments

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bakery-boy's picture

i didn`t change any recipe, it was great and wonderful the ship. everybody love it.

bakery-boy's picture

i didn`t change any recipe, it was great and wonderful the ship. everybody love it.

crisygirl's picture
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i loved these they are very nice

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