Make these crispy hasselback potatoes, then check out our classic potato wedges, roast potatoes, parmesan roast potatoes and hasselback halloumi traybake.
*This recipe for hasselback potatoes is gluten-free according to industry standards
Ingredients
- floury potatoes 1.5kg
- rosemary 8 sprigs
- duck fat 120ml, at room temperature
- garlic 2 cloves, crushed
- sea salt
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Put a potato on the chopping board with a wooden spoon running along its base closest to you.
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Step 2
Slice the potato every 3mm, using the wooden spoon’s handle to ensure you don’t cut all the way through the potato.
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Step 3
Repeat with all of the potatoes. Remove the leaves from 4 sprigs of rosemary and push between a few slices of each potato and add the rest to a roasting tin.
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Step 4
Mix the duck fat and garlic in a small bowl and pour over the potatoes, ensuring the fat gets between the layers.
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Step 5
Roast for 15 minutes, then remove and baste each potato, separating the layers with a knife to ensure fat gets between each slice.
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Step 6
Return to the oven and repeat twice more, adding the rest of the rosemary for the last 15 minutes of cooking. Season well with sea salt before serving.
Nutritional Information
- Kcals 600
- Fat 30.4g
- Saturates 10.1g
- Carbs 70.4g
- Sugars 3.2g
- Fibre 7.7g
- Protein 7.4g
- Salt 0.2g