Hasselback roast potatoes
- Lorraine Burton
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Serves 6 - 8
Easy
Prep: 25 mins
Cook: 1 hr
A star rating of 4.8 out of 5.5 ratingsRate
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Make hasselback potatoes flavoured with garlic and rosemary, rather than just normal roasties. They have unique textures, with crisp edges and buttery middles
Dairy-free
Egg-free
Gluten-free
Low fat
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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2kg Maris Piper potatoes
unpeeled (smaller potatoes work best)
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3 tbsp vegetable oil
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3 garlic cloves
unpeeled, bashed
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2 rosemary sprigs
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Nutrition: Per serving (8)
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kcal212
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fat4g
low
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saturates0.4g
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carbs36g
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sugars2g
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fibre4g
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protein4g
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salt0.7g
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Method
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step 1
Heat the oven to 220C/200C fan/gas 7. Arrange two wooden spoons on a work surface horizontally, then sit a potato between them. Cut a row of deep cuts, each a few millimetres apart, vertically down the length of the potato, stopping when you hit the spoons. (Make sure not to cut all the way through.) Repeat with the remaining potatoes.
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step 2
Tip the potatoes into a shallow roasting tin with the oil, garlic, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Using your hands, rub the potatoes in the seasoned oil, ensuring they are evenly coated. Arrange cut-side up and roast for 1 hr until tender and golden, moving them around occasionally and basting in the oil.
Recipe from Good Food magazine, November 2022
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A star rating of 4.8 out of 5.5 ratings
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