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Hasselback potatoes with roasted garlic and rosemary  recipe

Hasselback potatoes with roasted garlic and rosemary recipe

10 ratings

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  • Serves 6
  • 20 mins to prepare and 50 mins to cook
  • 335 calories / serving
  • Dairy-free


  • 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
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. Remove the potatoes and drain on kitchen paper. Scatter with a little more sea salt and rosemary to serve.

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