Hasselback potatoes

Hasselback Potatoes Recipe With Duck Fat

*This recipe for hasselback potatoes is gluten-free according to industry standards

  • 19
  • Total time 1 hours 15 minutes
  • Difficulty Easy


  • floury potatoes 1.5kg
  • rosemary 8 sprigs
  • duck fat 120ml, at room temperature
  • garlic 2 cloves, crushed
  • sea salt


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Put a potato on the chopping board with a wooden spoon running along its base closest to you.

    Step 2

    Slice the potato every 3mm, using the wooden spoon’s handle to ensure you don’t cut all the way through the potato.

    Step 3

    Repeat with all of the potatoes. Remove the leaves from 4 sprigs of rosemary and push between a few slices of each potato and add the rest to a roasting tin.

    Step 4

    Mix the duck fat and garlic in a small bowl and pour over the potatoes, ensuring the fat gets between the layers.

    Step 5

    Roast for 15 minutes, then remove and baste each potato, separating the layers with a knife to ensure fat gets between each slice.

    Step 6

    Return to the oven and repeat twice more, adding the rest of the rosemary for the last 15 minutes of cooking. Season well with sea salt before serving.

Nutritional data

  • kcals 600
  • fat 30.4g
  • saturates 10.1g
  • carbs 70.4g
  • sugars 3.2g
  • fibre 7.7g
  • protein 7.4g
  • salt 0.2g

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