The grandest of roast potato recipes, these hasselbacks have fashion and crunch, and are made much more scrumptious by dropping rosemary sprigs into the oil earlier than roasting them.
6 to eight medium potatoes, peeled
Sufficient cooking oil to come back two thirds of the best way up of a big loaf tin
6 to eight rosemary sprigs
Salt to style
Peel the potatoes and put them in a pot of loads of chilly salted water.
Carry to a boil and cook dinner for not more than 10 minutes. Drain.
When cool sufficient to deal with, very rigorously minimize slices into them midway by means of, in rows about zero.5 cm aside, being certain to not press so arduous that you simply minimize them all through. They are going to make ridges as you possibly can see within the . Pat the potatoes dry with kitchen paper earlier than roasting them.
Warmth the oven to 200℃. Fill a big loaf tin with oil about two thirds of the best way up, drop within the rosemary sprigs, and place within the sizzling oven. After about 20 minutes, take away from the oven, take away the rosemary sprigs, and use a slotted ladle to decrease a potato into the oil. If it sizzles instantly, add all of the potatoes (rigorously so that you don’t scald your self) and return to the oven. If it doesn’t but sizzle, return the oil to the oven to deliver to the next temperature, after which place the potatoes in.
Roast till fantastically golden and mushy within the centre. Salt and serve. DM/TGIFood
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