Try these pull-apart roast potatoes, then check out our best-ever roast potatoes, goose fat roast potatoes, parmesan roast potatoes and more roast potato recipes.


  • 2kg medium sized floury potatoes, peeled
  • sunflower oil
  • 50g butter
  • sea salt


  • STEP 1

    Use a sharp knife to cut down each potato at 1cm intervals but not all the way through, then turn, and cut the other way so each potato ends with a cube pattern (see pic on page 39) on top and attached on the bottom, like a hasselback. Heat the oven to 160C/fan 140C/gas 3.

  • STEP 2

    Put 5 tbsp oil and butter in a large roasting tin and put in the oven for 3 minutes to melt and get hot. Add the potatoes, cut-side up, and spoon over the buttery oil. Roast for 1 hour, basting again halfway through.

  • STEP 3

    After an hour, increase the heat to 220C/fan 200C/gas 7, baste again, and roast for another 20-30 minutes until golden and crunchy. Sprinkle with a good amount of sea salt and serve.


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