Spring Rooster Hasselback Potatoes

A delicious,light, and simple spring-time recipe

Cooking PotMETHOD

  1. Heat the oven to 200C/180C fan/gas 6.

  2. Use a metal skewer and insert through the back of one of the
    flatter sides of the potato. It should go through most of the
    potato.

  3. Place on a chopping board, skewer-side down, and slice
    through the potato (be careful not to cut all the way through
    on both ends). You can also put each potato in-between two
    handles of wooden spoons, and cut through to the spoon, if
    this is easier for you. A sharp knife will help to make slices a
    few mm apart.

  4. Remove the skewer and repeat with the remaining potatoes

  5. Put the potatoes cut-side up on a shallow baking tray and
    drizzle over the oil

  6. Rub each potato with your hands to coat well in the oil,
    getting some in between the slices. Toss in the bashed garlic,
    rosemary, and season well.

  7. Roast for 50 mins – 1 hr until the potatoes are tender
    throughout and the tops are golden and crisp. Baste with any
    oil in the pan halfway cooking to get extra crisp potatoes.

What you will need

Serves: 4

Preparation: 15 mins

Cooking: 60 mins

1.5kg Albert Bartlett Original Rooster Potatoes
4 tbsp Olive Oil
4 garlic cloves (bashed)
A few sprigs of Rosemary
Sea salt flakes

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