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Hasselback roasties

Hasselback roasties

A star rating of 3.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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:
HighlightNutrientUnit
kcal318
fat10g
saturates3g
carbs54g
sugars2g
fibre4g
protein7g
low insalt0.06g
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Ingredients

  • 2 ½kg small-ish potato , such as Desirée, peeled
  • 5 tbsp duck or goose fat or sunflower oil
  • few thyme sprigs

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, January 2010

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Overall rating

A star rating of 3.6 out of 5.3 ratings
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