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)
Recipe Information
Step by step guide to making Hasselback roasties
- Preheat the oven to 220°C, fan 200°C, gas mark 7.
- 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.
- 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.
- Roast for 40-50 minutes, basting occasionally, until golden.
Summary of customer ratings and reviews
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 |
This recipe is:
- Vegetarian
- Cutting down fat
Here are your recipe ingredients
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£2.80
£1.12/100ml
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£1.10
£1.10/100g