BBC Good Food Magazine
Hasselback potatoes Hasselback potatoes
Try this Swedish style of roast potatoes for your next Sunday lunch. Hasselback means they are thinly sliced across but not all the way through to create more edges that turn golden and crisp when roasted. They take a bit longer to prepare but make a great show-off side. As well as being a delicious replacement for your usual roasties they can be served with steak, too.
SERVES 4 PREP 15 mins COOK 1 hr EASY V
1.5kg medium-sized floury potatoes (Maris Piper or King Edward work well)
4 tbsp vegetable oil
4 garlic cloves, bashed a few rosemary sprigs
1 Heat the oven to 200C/180C fan/ gas 6. Use a metal skewer and insert along the back of one of the flatter sides of the potato. It should go two-thirds of the way through the potato. Put on a chopping board, with the skewered end closest to the board, and slice through until the knife meets the skewer. You can also clamp each potato between the handles of two wooden spoons, and cut through to the handles, if this is easier for you. A sharp knife will help make slices a few millimetres apart. Remove the skewer and repeat with the remaining potatoes. 2 Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub the oil in with your hands to coat well, getting some in between the slices. Toss in the bashed garlic, rosemary and some seasoning. Roast for 50 mins-1 hr, basting with oil in the pan halfway through, until the potatoes are tender and crisp on top.
GOOD TO KNOW vegan • gluten free PER SERVING 394 kcals • fat 12g • saturates 1g • carbs 61g • sugars 4g • fibre 8g • protein 7g • salt 0.1g