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Duck-fat hasselback potatoes with rosemary salt

Hassle free potatoes.

By Dominic Smith
  • 20 mins preparation
  • 50 mins cooking
  • Serves 4 - 6
  • Print
Nostalgic hasselback potatoes not only look impressive but are flavour-packed.


  • 2½ tbsp finely chopped rosemary
  • Finely grated zest of 1 lemon
  • 40 gm sea salt flakes
  • 8 Desiree or red rascal potatoes (200 gm each), peeled
  • 80 gm duck fat, melted


  • 1
    For rosemary salt, combine rosemary, lemon zest and salt in a small bowl.
  • 2
    Preheat oven to 200˚C fan-forced. Thinly slice potatoes crossways just short of cutting through the base. A chopstick placed on either side of the potato helps prevent the knife going all the way through. Place in a large bowl, drizzle with duck fat and toss to combine.
  • 3
    Place potatoes cut-side up in a roasting pan, season with rosemary salt and freshly ground black pepper. Roast potatoes, turning once and basting with fat, until cooked through and golden brown (60 minutes). Serve hot.
  • undefined: Dominic Smith