If you’re looking for an alternative to roast potatoes or mash this holiday season, why not try our rosemary and sea salt hasselback potatoes! Fluffy on the inside, crisp on the outside, with plenty of butter, sea salt and fresh rosemary, they’re an excellent side dish for your Thanksgiving or Christmas roast!
Ingredients: Serves 4 (one potato each). This recipe can be adapted by using smaller potatoes, larger potatoes, or more / less potatoes. The key thing to remember is just to have enough butter and rosemary mix to brush on the potatoes. We usually make extra to ensure we have enough.
4 medium to large floury potatoes (such as Maris Piper)
1 tablespoon melted butter per medium / large potato
1 sprig of rosemary leaves per two medium / large potatoes
- Wash the potatoes and dry them. Slice around 25mm off the base of the potato to make ensure it doesn’t roll around in the tray.
- You now want to make cuts in the potatoes around 85% of the way through, so the bottom remains in tact. The best way to do this is to use a wooden spoon to stop the knife going all the way through.
- The thickness of the cuts is really up to you. If you want thin, crispy bits of potato, make them 30mm apart like in the picture above. If you want thicker, softer potato, make them thicker, around 75mm thickness (these numbers aren’t exact, just to show the relative difference). If you are using small new potatoes, you probably don’t want to go too thick.
- Add the chopped rosemary leaves, and a generous helping of sea salt (to taste), and pepper to the melted butter, mix and brush over the potatoes.
- Bake at 200c fan for around 1 hour to 1 hour 20 minutes (depending on size of the potato). Baste with the remaining butter mix twice during baking. The potatoes will start to open up as they cook, which makes it easier to get the butter inside. They are done when the tops are visibly crispy and the potato is cooked when you poke it with a knife. Season with more sea salt if required and serve.