How To Cook Hasselback Potatoes with Schmaltz and Rosemary

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
cooked hasselback potatoes with schmaltz and rosemary

Ingredients

  • 4 medium sized potatoes, King Edward or Desiree (washed but not peeled)
  • 2 tbls. Schmaltz
  • 2 rosemary branches, leaves picked & chopped
  • Sea salt to taste
  1. Preheat oven 180°c fan assisted or 200°c without a fan (gas 6).
  2. Mix to a paste the schmaltz and the rosemary and reserve.
  3. Place the potatoes on a cutting board and cut a narrow 5mm slice from the bottom of each potato; discard the slice.
  4. Place two long handled wooden chopsticks on each side of the potato lengthwise and using a sharp knife slice each potato crosswise, making 5mm apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato.
  5. Bring the potatoes to a simmer in lightly salted water and poach gently for 5 minutes, then carefully remove from the water and leave to steam dry.
  6. Drizzle the potatoes in the schmaltz mixture and sprinkle with a little sea salt then place onto a preheated roasting tray and roast for 40 minutes until nut brown and tender.

roasted potatoes on tray

TO SERVE

  • Perfect with roast meats, a great alternative to the more traditional roasties.

cooked hasselback potatoes with schmaltz and rosemary