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Hasselback potatoes with roasted garlic and rosemary recipe

10 ratings

These hasselback potatoes couldn't be simpler, you can even prepare them the day before. These crispy morsels are great served with as a barbecue side or with your weekly Sunday lunch. See method

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

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

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

Each serving contains

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

Method

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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