Savoury roast potatoes
Crumble a beef stock cube into a roasting tin alongside vegetable oil to make these moreish, savoury roast potatoes. They're a perfect side dish
Hasselback roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 2kg Maris Piper potatoes, unpeeled (smaller potatoes work best)
- 3 tbsp vegetable oil
- 3 garlic cloves, unpeeled, bashed
- 2 rosemary sprigs
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Arrange two wooden spoons on a work surface horizontally, then sit a potato between them. Cut a row of deep cuts, each a few millimetres apart, vertically down the length of the potato, stopping when you hit the spoons. (Make sure not to cut all the way through.) Repeat with the remaining potatoes.
- STEP 2
Tip the potatoes into a shallow roasting tin with the oil, garlic, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Using your hands, rub the potatoes in the seasoned oil, ensuring they are evenly coated. Arrange cut-side up and roast for 1 hr until tender and golden, moving them around occasionally and basting in the oil.
