Name: Hasselback roasties
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8
Cuisine: British
Ingredients: 2 ½kg small-ish potato such as Desirée, peeled; 5 tbsp duck or goose fat or sunflower oil; few thyme sprigs

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Hasselback roasties

Hasselback roasties

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 1 hr and 5 mins

A star rating of 3.6 out of 5.3 ratingsRate

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Don't be put off by the preparation. Slice the spuds on Christmas eve and keep in a bowl of water overnight - they're well worth the effort

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Ingredients

Nutrition

Units:

MetricUS

2 ½kg small-ish potato

such as Desirée, peeled
5 tbsp duck or goose fat

or sunflower oil
few thyme

sprigs

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Nutrition: per serving

kcal318
fat10g
saturates3g
carbs54g
sugars2g
fibre4g
protein7g
salt0.06g

low

Method

step 1

Using a sharp knife, thinly slice each potato about two-thirds through, so the bottom of the potato holds the slices together. One way of doing this is to insert a metal skewer through the length of each potato, close to the base, before slicing. Sit the potato on a chopping board with the skewer nearest the board, then thinly slice down. Pull out the skewer and move on to the next spud.
step 2

Heat the fat in a large roasting tin in the oven for 5 mins, then carefully roll in the potatoes with some sea salt. Roast at 200C/180C fan/ gas 6 along with the turkey for its final 30 mins. When you take the turkey out to rest, increase heat to 220C/200C fan/ gas 7, give the tin a good shake and roast potatoes for a further 30 mins until crisp and cooked through.

Recipe from Good Food magazine, January 2010

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A star rating of 3.6 out of 5.3 ratings

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