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Black pepper hasselback potatoes

A bowl serving black pepper hasselback potatoes

Black pepper hasselback potatoes

Name: Black pepper hasselback potatoes
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 2 ½kg medium potatoes scrubbed (choose a variety that roasts well like Maris Piper); 2½ tsp black peppercorns; 150g butter; 120ml olive oil; 2 large lemons zest pared

Sophie Godwin – Cookery writer

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Serves 10

Easy

Prep: 20 mins

Cook: 1 hr and 25 mins

A star rating of 4.7 out of 5.31 ratingsRate

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Prep these roast potatoes in the morning, then put them in the oven an hour before serving. They make a traditional Sunday roast a bit more special

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 ½kg medium potatoes

scrubbed (choose a variety that roasts well like Maris Piper)
2½ tsp black peppercorns
150g butter
120ml olive oil
2 large lemons

zest pared

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Nutrition: Per serving

kcal415
fat25g
saturates10g
carbs42g
sugars2g
fibre4g
protein5g
salt0.5g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Rest each potato on a large serving spoon and cut widthways at 3mm intervals – cutting the potato on a spoon stops you slicing all the way through. Repeat with all the potatoes. Roughly grind the peppercorns with a pestle and mortar.
step 2

Melt the butter and oil in a large roasting tin. Once sizzling, add the potatoes and pared lemon zest. Toss well so that all the potatoes get coated in the fat, then season well with salt and three quarters of the freshly ground black pepper. Roast on the bottom shelf of the oven for 1 hr-1 hr 15 mins until golden and tender. Discard the lemon zest and scatter over the remaining pepper to serve.

Recipe from Good Food magazine, November 2017

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A star rating of 4.7 out of 5.31 ratings

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