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Sage and rainbow peppercorn hasselback potatoes recipe

Sage and rainbow peppercorn hasselback potatoes recipe

7 ratings

Serve up these peppery hasselback potatoes this Christmas and they may well outshine the turkey. Crisp and delicious, they make a great roast dinner side dish and a change from your usual roast spuds. See method

  • Serves 8
  • 10 mins to prepare and 1 hr to cook
  • 200 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 16 medium Maris Piper potatoes
  • 4 tbsp olive oil
  • 4 tsp crushed rainbow peppercorns
  • handful fresh sage, leaves chopped
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 4%
  • Sugars

    1g 1%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 34.7g Protein 4.2g Fibre 3.6g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Make deep slits in the potatoes to around two-thirds down, taking care not to cut all the way through.
  2. Put the potatoes on a baking tray, drizzle with 2 tbsp of olive oil and season with salt and half the peppecorns. Rub the oil into the slits and roast for 30 mins.
  3. Remove the potatoes from the oven. Combine the sage with the remaining oil and peppercorns; drizzle over the potatoes.
  4. Roast the potatoes for a final 30 mins until golden and crispy.

Tip: If cooking alongside the turkey, put the potatoes in the oven when you first put in the turkey. Roast for 30 mins, then remove and set aside. Just before you take the turkey out for the last time, drizzle the sage and peppercorn oil over the potatoes. Once the turkey is out and resting, increase the oven back to gas 7, 220°C, fan 200°C then roast the potatoes for a final 30 mins until golden and crispy.

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