HASSELBACK ROASTIES

Hasselback roasties image

Don't be put off by the preparation. Slice the spuds on Christmas eve and keep in a bowl of water overnight - they're well worth the effort

Provided by Good Food team

Time 1h25m

Number Of Ingredients 3

Ingredients

2 ½kg small-ish potato , such as Desirée, peeled
5 tbsp duck or goose fat or sunflower oil
few thyme sprigs

Steps:

Using a sharp knife, thinly slice each potato about two-thirds through, so the bottom of the potato holds the slices together. One way of doing this is to insert a metal skewer through the length of each potato, close to the base, before slicing. Sit the potato on a chopping board with the skewer nearest the board, then thinly slice down. Pull out the skewer and move on to the next spud.
Heat the fat in a large roasting tin in the oven for 5 mins, then carefully roll in the potatoes with some sea salt. Roast at 200C/180C fan/ gas 6 along with the turkey for its final 30 mins. When you take the turkey out to rest, increase heat to 220C/200C fan/ gas 7, give the tin a good shake and roast potatoes for a further 30 mins until crisp and cooked through.

Nutrition Facts : Calories 318 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.06 milligram of sodium