Hasselback potatoes

Hasselback potatoes
  • Serves icon Serves 4
  • Time icon Takes 10 min to make, 50 min to cook

Who can resist crunchy roast potatoes, especially ones as crunchy as these? If you’ve roasted a goose, save the fat for these, or, buy from your grocer. Perfect served with any roast dinner.

Nutrition: per serving

Calories
207cals
Fat
10.4g fat (4.2g saturated)
Protein
2.8g protein
Carbohydrates
26.9g carbs (2.2g sugars)
Salt
0.8g
Calories
207cals
Fat
10.4g fat (4.2g saturated)
Protein
2.8g protein
Carbohydrates
26.9g carbs (2.2g sugars)
Salt
0.8g

For 10 servings

Ingredients

  • 4-5 tbsp goose fat (from roasting the goose)
  • 1kg small new potatoes, halved if large
  • 2-3 fresh rosemary sprigs, leaves picked, finely chopped

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Spoon the goose fat into a large shallow roasting tin and place in the oven for 5-10 minutes to heat up.
  2. Meanwhile, scrape the rounded surface of each potato with a fork to make deep grooves in the surface. Carefully add the potatoes to the hot fat, scatter with most of the rosemary and some sea salt, then roast for 45 minutes, turning now and then, until golden and crunchy. Remove, drain on kitchen paper, then serve, scattered with more sea salt and rosemary.

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