Herby hasselback potatoes

Herby hasselback potatoes
  • Serves icon Serves 6
  • Time icon Hands-on time 10 min, oven time 45-60 min

There’s a roast potato and then there’s a hasselback roast potato – they’re supremely crispy and just as easy to make! Give our recipe a go or, for something slightly more decadent, check out these taleggio-stuffed beauties.

Nutrition: per serving

Calories
154kcals
Fat
3.8g (0.6g saturated)
Protein
2.9g
Carbohydrates
25.6g (2.1g sugars)
Fibre
3g
Salt
trace
Calories
154kcals
Fat
3.8g (0.6g saturated)
Protein
2.9g
Carbohydrates
25.6g (2.1g sugars)
Fibre
3g
Salt
trace

Ingredients

  • 1kg charlotte potatoes, peeled
  • 2 tbsp olive oil
  • Handful roughly chopped fresh herbs such as sage, thyme and rosemary

Method

  1. Set one potato at a time in the bowl of a wooden spoon then, using a sharp knife, cut slices at 4mm intervals (the spoon will stop you cutting all the way down, keeping the potato in one piece).
  2. Put the potatoes on a baking tray, then toss with olive oil, herbs, some salt and a grinding of pepper, making sure some of the herbs and oil get into the slits. Roast for 45-60 minutes until the potatoes are crisp and golden (see cook’s tip).

delicious. tips

  1. Roast the potatoes in the oven alongside the pork after it’s been in for
    3 hours, leaving them in the oven when the temperature returns
    to 220°C/200°C fan/gas 7 – the potatoes will take up to 1 hour.

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