Name: Duck-fat hasselback potatoes with rosemary salt
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 - 6
Ingredients: 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

Duck-fat hasselback potatoes with rosemary salt

Hassle free potatoes.

Serves 4 - 6

Prep

20M

Cook

50M

Total

1H 10M

Nostalgic hasselback potatoes not only look impressive but are flavour-packed.

Ingredients

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

Method

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.

Profile Dominic Smith

Styling by Amber de Florio