Hasselback potatoes are a novelty and something worth trying as an alternative to roasties at home. Best to use the same-size potatoes to get an even cooking. They make a nice alternative to roast potatoes, Dauphinoise potatoes, Delmonico and Parmentier potatoes. Why not try them with roasted meats such as roast pork, roast duck etc.
Serves 4; Preparation time; 15 minutes; Cooking time: 1 hour
- 1.5kg medium-sized floury but not waxy potatoes – the varieties of Maris Piper, Desiree and King Edward work well, can be peeled or unpeeled – it’s your choice.
- 4 tbsp vegetable oil – sunflower oil, maize or corn oil
- 4 garlic cloves, bashed
- a few sprigs of rosemary
- sea salt flakes – Maldon is always 1st choice
- Heat the oven to 200ºC/180ºC fan/gas 6.
- Using a metal skewer, insert through the flattest part of the potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato but be careful not to cut all the way through on both ends. A sharp knife will help to make slices a few millimetres apart. Remove the skewer and repeat with the remaining potatoes.
- Place the potatoes with the cut side up in a shallow baking tray. Drizzle with oil. Rub each potato with hands coated in the oil and get some between the slices.
- Add the crushed garlic pieces with rosemary.
- Roast for between 50 minutes and 1 hour so that the tops of the potatoes are crispy and golden brown.
- Baste with oil from the pan partway through the roasting to crisp the potatoes further.