Herby Slashed Roasties

"A healthier version of Hassleback potatoes. These can be made ahead. Par boil, shake up, slash and stuff the potatoes. Cover and refrigerate for up to 2 days or freeze for 1 month. Bring back up to room temperature before roasting on the day."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
5
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Bring a large saucepan of water to the boil
  • heat oven to 200C/fan 180C/gas
  • Cut the potatoes into halves or quarters depending on their size.
  • Tip into the pan, allow the heat to come back up; boil for 6-10 mins until just starting to soften around the edges.
  • Drain in a colander and return to the pan.
  • With the lid on, shake the potatoes until the edges fluff up.
  • Leave the potatoes until cool enough to handle.
  • Slash half the chunks once with a small knife and stuff alternately with bay or thyme.
  • Heat the butter and oil in a large roasting pan either in the oven or on the hob until the butter turns golden.
  • Carefully tip in the potatoes and gently turn in the fat (tongs are best for this).
  • Sprinkle with sea salt and black pepper to taste and roast for 1-1¼ hrs until crisp and golden, turning halfway through.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes