Hasselback roast potatoes
Per serving
Make hasselback potatoes flavoured with garlic and rosemary, rather than just normal roasties. They have unique textures, with crisp edges and buttery middles
Ingredients
6 serv.Step-by-step instructions
- 1
Heat the oven to 220C/200C fan/gas 7. Arrange two wooden spoons on a work surface horizontally, then sit a potato between them. Cut a row of deep cuts, each a few millimetres apart, vertically down the length of the potato, stopping when you hit the spoons. (Make sure not to cut all the way through.) Repeat with the remaining potatoes.
- 2
Tip the potatoes into a shallow roasting tin with the oil, garlic, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Using your hands, rub the potatoes in the seasoned oil, ensuring they are evenly coated. Arrange cut-side up and roast for 1 hr until tender and golden, moving them around occasionally and basting in the oil.
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