Hasselback potatoes


It’s a simple technique: skewering potatoes and slicing them so when they roast, they open out like flowers.

Serves 6


12 medium similar-sized Rooster or Maris Piper potatoes, peeled or unpeeled*
8 cloves of garlic, unpeeled
3 tablespoons olive oil
25g butter
Sea salt and freshly ground black pepper
2 stalks of fresh rosemary

*If the potatoes have red skins, leave them unpeeled – the colour looks beautiful against the yellow fleshy interior.


1. Preheat the oven to 200C/400F/Gas 6.

2. Stick a metal skewer through the bottom of the potato, along its length. Using a sharp knife, make vertical cuts in the potato (see the photograph) until your knife hits the skewer. Soak the potatoes in cold water for an hour. Drain and dry. (This helps the cuts to open out when you roast the potatoes.)

3. Place the potatoes in a large roasting dish with the garlic cloves and sprinkle with the olive oil. Dot with butter, season with salt and pepper and roast for 50–60 minutes until golden and cooked through. Baste occasionally throughout cooking with the olive oil in the dish. Ten minutes before the potatoes are finished cooking, add the sprigs of rosemary to the roasting dish (if you put them in at the beginning, they will burn).

CURATED RECIPE: Watch a video where chef Byron Talbott demonstrates the technique for cutting Hasselback potatoes below:



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