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Hasselback potatoes


Serves: 8
timePrep time: 10 minutes
timeTotal time:
Hasselback potatoes
Recipe by Kate Titford, photograph by Dan Jones

Serves: 8
timePrep time: 10 minutes
timeTotal time:

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

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

  1. Make very thin slices almost all the way through each potato (see our video below)
  2. Once sliced, place the potatoes in a large roasting tin and toss with the oil. Then scatter over the leaves from the rosemary sprigs.
  3. 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.
Chef quote
Roast spuds normally need parboiling first, but these don't, and are great for saving space on the hob.

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