The BBC Good Food logo
A bowl serving black pepper hasselback potatoes

Black pepper hasselback potatoes

By
A star rating of 4.8 out of 5.22 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

Prep these roast potatoes in the morning, then put them in the oven an hour before serving. They make a traditional Sunday roast a bit more special

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal415
fat25g
saturates10g
carbs42g
sugars2g
fibre4g
protein5g
salt0.5g
Advertisement

Ingredients

  • 2 ½kg medium potatoes, scrubbed (choose a variety that roasts well like Maris Piper)
  • 2½ tsp black peppercorns
  • 150g butter
  • 120ml olive oil
  • 2 large lemons, zest pared

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Rest each potato on a large serving spoon and cut widthways at 3mm intervals – cutting the potato on a spoon stops you slicing all the way through. Repeat with all the potatoes. Roughly grind the peppercorns with a pestle and mortar.

  • STEP 2

    Melt the butter and oil in a large roasting tin. Once sizzling, add the potatoes and pared lemon zest. Toss well so that all the potatoes get coated in the fat, then season well with salt and three quarters of the freshly ground black pepper. Roast on the bottom shelf of the oven for 1 hr-1 hr 15 mins until golden and tender. Discard the lemon zest and scatter over the remaining pepper to serve.

Goes well with

Recipe from Good Food magazine, November 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.22 ratings
Advertisement
Advertisement
Advertisement

Sponsored content