Make these crispy hasselback potatoes, then check out our potato wedges, roast potatoes, confit potatoes and parmentier potatoes.


  • 1.5kg floury potatoes
  • 8 sprigs rosemary
  • 120ml duck fat, at room temperature
  • 2 cloves garlic, crushed
  • sea salt


  • 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.

  • 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.

  • 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.

  • STEP 4

    Mix the duck fat and garlic in a small bowl and pour over the potatoes, ensuring the fat gets between the layers.

  • 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.

  • 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.


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