Lockdown Recipe of the Day: Rosemary Hasselbacks

By Tony Jackman 16 September 2020

Hasselback Potatoes, from Tony Jackman's foodSTUFF (Human & Rossouw). (Photograph by Myburgh du Plessis. Styled by Sarah Dahl.)

The grandest of roast potato recipes, these hasselbacks have style and crunch, and are made even more delicious by dropping rosemary sprigs into the oil before roasting them.


6 to 8 medium potatoes, peeled

Enough cooking oil to come two thirds of the way up of a large loaf tin

6 to 8 rosemary sprigs


Salt to taste


Peel the potatoes and put them in a pot of plenty of cold salted water.

Bring to a boil and cook for no more than 10 minutes. Drain.

When cool enough to handle, very carefully cut slices into them halfway through, in rows about 0.5 cm apart, being sure not to press so hard that you cut them all the way through. They will make ridges as you can see in the photograph. Pat the potatoes dry with kitchen paper before roasting them.

Heat the oven to 200℃. Fill a large loaf tin with oil about two thirds of the way up, drop in the rosemary sprigs, and place in the hot oven. After about 20 minutes, remove from the oven, remove the rosemary sprigs, and use a slotted ladle to lower a potato into the oil. If it sizzles immediately, add all the potatoes (carefully so you don’t scald yourself) and return to the oven. If it does not yet sizzle, return the oil to the oven to bring to a higher temperature, and then place the potatoes in.

Roast until beautifully golden and soft in the centre. Salt and serve. DM/TGIFood

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