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cooked hasselback potatoes with schmaltz and rosemary


  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


  • Perfect with roast meats, a great alternative to the more traditional roasties.
cooked hasselback potatoes with schmaltz and rosemary