Roast hasselback potatoes with bay and brandy butter

Roast hasselback potatoes with bay and brandy butter

These bay-garnished roast hasselback potatoes will look pretty as a picture on your Christmas dinner table. A glug of brandy makes them all the more festive.

Roast hasselback potatoes with bay and brandy butter

Leftovers can be worked into this indulgent fondue hasselback potato bake.

  • Serves icon Serves 6
  • Time icon Hands-on time 15 min, oven time 50-55 min

These bay-garnished roast hasselback potatoes will look pretty as a picture on your Christmas dinner table. A glug of brandy makes them all the more festive.

Leftovers can be worked into this indulgent fondue hasselback potato bake.

Nutrition: per serving

Calories
264kcals
Fat
10.7g fat (4.9g saturated)
Protein
3.4g protein
Carbohydrates
31.3g carbs (1.5g sugars)
Fibre
3.4g fibre
Salt
0.5g salt

Ingredients

  • 1kg charlotte potatoes
  • Drizzle of olive oil
  • Large handful of bay leaves
  • 50g ready-made garlic butter
  • 4 tbsp brandy
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Part-slice all the potatoes, one potato at a time: put a potato in the bowl of a wooden spoon then, using a sharp knife, cut down, widthways, at 3mm intervals (the spoon will stop you cutting all the way through, keeping the potato in one piece).
  2. Put the potatoes on a baking tray, then toss with olive oil and seasoning. Roast in the oven at 200°C/180°C fan/gas 6 for 30 minutes. Remove from the oven and distribute the bay leaves among the slits of the potatoes, then return to the oven for 15-20 minutes until the potatoes are golden and crisp.
  3. Mix the garlic butter with the brandy, dot over the potatoes straight from the oven and toss to coat. Return to the oven for another 5 minutes, then serve.

Nutrition

Nutrition: per serving
Calories
264kcals
Fat
10.7g fat (4.9g saturated)
Protein
3.4g protein
Carbohydrates
31.3g carbs (1.5g sugars)
Fibre
3.4g fibre
Salt
0.5g salt

delicious. tips

  1. Make up to 2 days in advance, then cool, cover and chill. Reheat in a low oven to serve.

Buy ingredients online

Recipe By:

Sophie Austen-Smith
Former deputy food editor, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Gluten-free Christmas recipes

Hasselback potatoes

Who can resist crunchy roast potatoes, especially ones as crunchy...

Save recipe icon Save recipe icon Save recipe

Potato recipes

Bay-scented smashed roast potatoes

These bay-scented roast potatoes are smashed for an even crispier...

Save recipe icon Save recipe icon Save recipe

Healthy family meals

Hasselback miso roasted vegetables

Use up root vegetables in this spectacular hasselback tray bake...

Save recipe icon Save recipe icon Save recipe

November seasonal recipes

Crispy sliced lemon-roasted potatoes

”I find this recipe easier than faffing about with individual...

Save recipe icon Save recipe icon Save recipe

Pommes Anna

A classic French potato side dish recipe made with duck...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.