Menu

James Martin’s Hasselback Potatoes

  • Time preparation 20 minutes
  • cook time 1 hour
  • Serve Serves Serves 4

Roast up these hasselback spuds for a deliciously different yet go-with-everything side dish

  • 800g new potatoes
  • 75g butter, melted
  • 25ml olive oil
  • A few sprigs of rosemary
  • Sea salt and freshly ground black pepper

Preheat the oven to 200°C/Fan 180°C/Gas 6. Place the potatoes between the handles of 2 wooden spoons and cut them at 2mm intervals until the knife hits the handles, so you don’t slice them all the way through.

Pop the potatoes onto a roasting tray. Drizzle over the butter and oil, sprinkle over the rosemary and season. Roast in the oven for 45 minutes–1 hour. Serve with fish, lamb chops or chicken breast.

Ingredients

  • 800g new potatoes
  • 75g butter, melted
  • 25ml olive oil
  • A few sprigs of rosemary
  • Sea salt and freshly ground black pepper

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6. Place the potatoes between the handles of 2 wooden spoons and cut them at 2mm intervals until the knife hits the handles, so you don’t slice them all the way through.

Pop the potatoes onto a roasting tray. Drizzle over the butter and oil, sprinkle over the rosemary and season. Roast in the oven for 45 minutes–1 hour. Serve with fish, lamb chops or chicken breast.

Because you enjoyed this recipe, you'll love these

View All Recipes

Still hungry? Why not have another course

stay connected
Download your FREE Guide
40 British Producers You Need to Know