Hasselback potatoes
- Anna Glover
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 1 hr
A star rating of 4.5 out of 5.47 ratingsRate
loading...
Try something new with your Sunday roast this weekend with these garlic and rosemary hasselback potatoes. Using same-sized potatoes will help them cook evenly.
Dairy-free
Egg-free
Gluten-free
Healthy
Nut-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Ancho steak & chimichurri buttered sweetcorn
A star rating of 3.6 out of 5.5 ratings
Barbecue pork buns
A star rating of 4.9 out of 5.14 ratings
Hasselback potato gratin
A star rating of 4.9 out of 5.12 ratings
Anna's tips for making the best hasselback potatoes:
- Floury potatoes such as Maris Piper or King Edward give the best contrast of crisp, fanned ridges and a fluffy middle. Choose potatoes of a similar, medium size so they cook evenly in the time given.
- Work the oil right down between the slices in step 2, not just over the tops, so the ridges brown and crisp. Basting with the fat from the pan halfway through bastes the open slices and encourages extra crunch.
- Vary the finish to suit the meal: swap the rosemary for thyme or chives, or scatter over grated parmesan, cheddar or gruyère for the last few minutes of roasting so it melts without burning. A loaded version with soured cream and snipped chives also works well.
Ingredients
Nutrition
Units:
MetricUS
-
1.5kg medium-sized floury potatoes
(Maris piper or King Edward work well), peeled if you like
-
4 tbsp vegetable oil
-
4 garlic cloves
bashed
-
a few sprigs of rosemary
-
sea salt flakes
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal394
-
fat12g
-
saturates1g
-
carbs61g
-
sugars4g
low
-
fibre8g
high
-
protein7g
-
salt0.12g
low
Ad
Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons, and cut through to the spoon, if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.
-
step 2
Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil, 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. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.
Anna Glover
Anna Glover is Good Food's head of video. She is a food writer, recipe developer, and creative voice known for her approachable, stylish take on home cooking. With a passion for seasonal ingredients and effortless entertaining, she shares recipes, kitchen inspiration, and everyday moments that make cooking feel both achievable and exciting. See Anna's recipes.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.47 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...