Herby slashed roasties
- Jane Hornby
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Serves 8
Easy
Prep: 10 mins
Ready in 1 hour 50 minutes
A star rating of 3 out of 5.1 ratingRate
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A much-less-fiddly version of classic Hasselback potatoes which are healthy yet totally tasty too
Freezable (at end of step 2)
Dairy-free
Egg-free
Healthy
Vegetarian
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Roast turkey & cranberry wellington
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Ingredients
Nutrition
Units:
MetricUS
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2 ¼kg floury potatoes
such as Maris Piper, unpeeled
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10 small bay leaves
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handful thyme
sprigs
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2 tbsp butter
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light olive oil
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Nutrition: per serving
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kcal266
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fat7g
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saturates22g
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carbs49g
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sugars0g
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fibre4g
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protein6g
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salt0.11g
low
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Method
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step 1
Bring a large saucepan of water to the boil and heat oven to 200C/fan 180C/gas 6. Cut the potatoes into halves or quarters depending on their size. Tip into the pan, allow the heat to come back up, then boil for 6-10 mins until just starting to soften around the edges. Drain in a colander and return to the pan. With the lid on, shake the potatoes until the edges fluff up.
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step 2
Leave the potatoes until cool enough to handle. Slash half the chunks once with a small knife and stuff alternately with bay or thyme.
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step 3
Heat the butter and oil in a large roasting pan either in the oven or on the hob until the butter turns golden. Carefully tip in the potatoes and gently turn in the fat (tongs are best for this). Sprinkle with sea salt and black pepper to taste and roast for 1-1¼ hrs until crisp and golden, turning halfway through.
RECIPE TIPS
MAKE IT AHEAD
Par boil, shake up, slash and stuff the potatoes. Cover and refrigerate for up to 2 days or freeze for 1 month. Bring back up to room temperature before roasting on the day.
Recipe from Good Food magazine, December 2005
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A star rating of 3 out of 5.1 rating
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