A great alternative to the classic roastie, these hasselback potatoes are a feast for the eye, not just the stomach. As they turn golden in their buttery oil, these beautiful potatoes fan in the heat of the oven ideal for garnishing with herbs such as rosemary and thyme. A real festive show-stopper.
12 – 15 small potatoes
Large knob of butter
2 tbsp rapeseed oil
Coarse salt and pepper
Preheat the oven to 200C/Gas 6. Scrub the potatoes clean before carefully slicing the potatoes – place a potato in the bevel of a spoon (preferably wooden) and make small vertical slits around 2mm apart from one another, using the spoon to avoid cutting all the way through.
Melt the butter and heat the oil in a roasting pan in the oven whilst slicing the potatoes. Remove the pan carefully from the oven when the fat is hot and add the potatoes. Roast for 45 minutes turning occasionally. In the last 10 – 15 minutes of cooking, remove the potatoes from the oven, insert small sprigs of rosemary into the fanned potatoes and season generously with coarse salt and pepper.
Continue to roast until golden and crispy.
Recipe & photo by Helen Upshall