Hasselback potatoes
Serves 8 | prep 10 minutes | total time
Ingredients
- 1.5-2kg even-sized, medium, peeled or unpeeled Charlotte potatoes
- 6 tbsp rapeseed or sunflower oil
- 2 sprigs of rosemary
- Sea salt flakes
Step by step
- Make very thin slices almost all the way through each potato (see our video below)
- Once sliced, place the potatoes in a large roasting tin and toss with the oil. Then scatter over the leaves from the rosemary sprigs.
- Preheat the oven to 220°C, fan 200°C, gas 7, for about an hour, turning occasionally, until golden and crisp. Sprinkle with the sea salt flakes and serve with your roast turkey.
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Watch this...
How to prepare hasselback potatoes
Roast spuds normally need parboiling first, but these don't, and are great for saving space on the hob.
