Hasselback roasties

Hasselback roasties

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 1 hr, 5 mins


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


  • kcal318
  • fat10g
  • saturates3g
  • carbs54g
  • sugars2g
  • fibre4g
  • protein7g
  • salt0.06g
Save to My Good Food
Please sign in or register to save recipes.


  • 2½ kg small-ish potato, such as Desirée, peeled



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 5 tbsp duck or goose fat or sunflower oil
  • few thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Aug, 2013
If you don't have skewers another way is to put the potato on a large serving spoon and cut down to that.
26th Dec, 2012
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.
24th Apr, 2011
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.
14th Feb, 2011
Very fattening but very yummy! I used butter and olive oil.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
22nd Sep, 2013
I put the potatoes in a soup spoon to stop cutting all the way through
Want to receive regular food and recipe web notifications from us?