These potatoes are crisp and delicious. Best of all they’re super simple to make and look impressive! Slicing the spuds thinly helps them to crisp up nicely and using same-sized potatoes helps them to cook evenly. They pair perfectly with spring lamb and roasted British asparagus – try my Easter roast dinner.
Hasselback roasties
Try something different with your roasties this weekend with these hasselback roast potatoes.
Ingredients
- 8 small potatoes; Maris Pipers or new potatoes work well
- 2 tbsp extra virgin olive oil
- sea salt
Instructions
- Preheat the oven to 200°C (400°F) and line a large baking tray with plastic-free parchment.
- Sit each potato between the handles of two wooden spoons and slice thinly widthways at approximately 3mm intervals. The spoon handles will prevent you from slicing all the way through the potatoes.
- Place the potatoes onto the prepared tray, drizzle with olive oil, sprinkle with salt and roast in the oven for 45 minutes. You can cook them in an air fryer at the same temperature for 20-25 minutes for the same result.
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