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Hasselback roasties

Don't be put off by the preparation. Slice the spuds on Christmas eve and keep in a bowl of water overnight - they're well worth the effort

  • Prep: 20 mins
    Cook: 1 hrs 5 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 318
  • Carbohydrates 54
  • Saturated Fat 3
  • Sugar 2
  • Protein 7
  • Fat 10
  • Fibre 4
  • Salt 0.06

Nutrition per serving

  • Calories 318
  • Carbohydrates 54
  • Saturated Fat 3
  • Sugar 2
  • Protein 7
  • Fat 10
  • Fibre 4
  • Salt 0.06

Ingredients

  • 2½ kg small-ish potatoes, such as Desirée, peeled
  • 5 tbsp duck or goose fat or sunflower oil
  • few thyme sprigs

Method

  1. Using a sharp knife, thinly slice each potato about two-thirds through, so the bottom of the potato holds the slices together. One way of doing this is to insert a metal skewer through the length of each potato, close to the base, before slicing. Sit the potato on a chopping board with the skewer nearest the board, then thinly slice down. Pull out the skewer and move on to the next spud.

  2. Heat the fat in a large roasting tin in the oven for 5 mins, then carefully roll in the potatoes with some sea salt. Roast at 200C/180C fan/ gas 6 along with the turkey for its final 30 mins. When you take the turkey out to rest, increase heat to 220C/200C fan/ gas 7, give the tin a good shake and roast potatoes for a further 30 mins until crisp and cooked through.

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