Roast hasselback potatoes recipe

Lindsey Bareham / 17 November 2014

The ridges cut into these roast hasselback potatoes create a particularly crunchy roasted outer layer, perfect for a showstopping Christmas dinner.

Serves

10-12



Ingredients

  • 3kg/6lb 8oz King Edward potatoes
  • 4 tbsp goose fat, melted lard or vegetable oil

Method

This crunchy hasselback roast potato recipe is intended for Christmas dinner and serves 10 - 12 people. For a Sunday lunch simply reduce the recipe quantities to suit the amount of people being served.

Peel the potatoes, cut in half lengthways or cut a flat surface so that all the pieces are approximately the same size.

Standing them on the flat surface, use a small sharp knife to slice at a slight angle down each potato, cutting three quarters of the way through, at 1cm/1/4ins intervals.

Rinse, then leave for at least one hour (up to 24) in cold water.

Heat the oven to 450F/230C/gas mark 8.

Drain then stand the potatoes on an oiled baking tray, smear with fat and season with salt.

Roast, basting once half way through cooking, until fanned and nicely crusty. If necessary, half cook and return to the oven when the turkey is removed, basting for a second time.

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