Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Hasselback potatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Ingredients
- 1.5kg floury potatoes
- 8 sprigs rosemary
- 120ml duck fat, at room temperature
- 2 cloves garlic, crushed
- sea salt
Method
- 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.
