Hasselback potatoes with roasted garlic and rosemary recipe

  • Serves 6
  • 20 mins to prepare and 50 mins to cook
  • 335 calories / serving
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Hasselback potatoes with roasted garlic and rosemary HERO

Preheat the oven to gas 6, 200°C, fan 180°C. Spoon the goose fat into a large shallow roasting tin and place in the oven for 5-10 minutes to heat.

Meanwhile, scrape the rounded side of each potato with a fork to make deep grooves in the surface. Remove the roasting tin and carefully add the potatoes to the hot fat. Scatter with garlic cloves, half of the rosemary and some sea salt, then roast for 45 minutes, turning occasionally, until golden and crunchy.

Remove the potatoes and drain on kitchen paper. Scatter with a little more sea salt and rosemary to serve.

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  • Ingredients

  • 6-7tbsp goose fat
  • 1·5kg (3lb) new potatoes, halved if large
  • 1 bulb garlic, cloves separated but not peeled
  • 3 sprigs rosemary, leaves chopped
  • Energy 1400kj 335kcal 17%
  • Fat 16g 23%
  • Saturates 5g 26%
  • Sugars 3g 4%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 40.2g Protein 5.2g Fibre 3.9g


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