Hasselback roasties

Melt-in-the-mouth potatoes with a crunchy top are crowd-pleasers, and they look good too...

Serves: 8

Preparation time:  30 minutes

Cooking time:  50 minutes

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You will need

  • 1kg Desiree potatoes, similarly sized, peeled
  • 8-12 bay leaves
  • 2 tablespoons olive oil
  • 250ml vegetable stock
  • 100ml white wine (or 100ml extra stock)
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Recipe Information

Step by step guide to making Hasselback roasties

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7.
  2. Cut small slices down into each potato, making sure not to cut right through. You should leave about 1cm attached at the base. An easy way to do this is to pierce each potato with a skewer across the base at the point you want to stop slicing, to ensure you don’t cut right through, then slide the skewer out.
  3. Slot a bay leaf into one of the incisions in each potato. Transfer to a medium roasting tin and drizzle with the olive oil. Season with salt and pepper. Add the stock and wine, if using, to the tin.
  4. Roast for 40-50 minutes, basting occasionally, until golden.

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Nutritional information for Hasselback roasties

Nutritional information for Hasselback roasties

Nutrition type per serving
Calories 127 kcal
Total Fat 3.1g
Saturated Fat 0.6g
Salt 0.37g
Sugar 1g

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