Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Saga Money Go to Saga Money
Back Back to Saga Magazine menu Go to Magazine
Search Magazine

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.

Roast hasselback potatoes
Hasselback potatoes allow more surface area for an extra crispy roast potato

Prep time

20 minutes

Cooking time

1 hour




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


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 for about one hour, 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.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.