Herby Slashed Roasties Recipes
HERBY SLASHED ROASTIES
A much-less-fiddly version of classic Hasselback potatoes which are healthy yet totally tasty too
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Side dish
Time 1h40m
Number Of Ingredients 5
Steps:
- Bring a large saucepan of water to the boil and heat oven to 200C/fan 180C/gas 6. Cut the potatoes into halves or quarters depending on their size. Tip into the pan, allow the heat to come back up, then boil for 6-10 mins until just starting to soften around the edges. Drain in a colander and return to the pan. With the lid on, shake the potatoes until the edges fluff up.
- Leave the potatoes until cool enough to handle. Slash half the chunks once with a small knife and stuff alternately with bay or thyme.
- Heat the butter and oil in a large roasting pan either in the oven or on the hob until the butter turns golden. Carefully tip in the potatoes and gently turn in the fat (tongs are best for this). Sprinkle with sea salt and black pepper to taste and roast for 1-1¼ hrs until crisp and golden, turning halfway through.
Nutrition Facts : Calories 266 calories, Fat 7 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
HERBY SLASHED ROASTIES
A healthier version of Hassleback potatoes. These can be made ahead. Par boil, shake up, slash and stuff the potatoes. Cover and refrigerate for up to 2 days or freeze for 1 month. Bring back up to room temperature before roasting on the day.
Provided by PinkCherryBlossom
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large saucepan of water to the boil
- heat oven to 200C/fan 180C/gas
- Cut the potatoes into halves or quarters depending on their size.
- Tip into the pan, allow the heat to come back up; boil for 6-10 mins until just starting to soften around the edges.
- Drain in a colander and return to the pan.
- With the lid on, shake the potatoes until the edges fluff up.
- Leave the potatoes until cool enough to handle.
- Slash half the chunks once with a small knife and stuff alternately with bay or thyme.
- Heat the butter and oil in a large roasting pan either in the oven or on the hob until the butter turns golden.
- Carefully tip in the potatoes and gently turn in the fat (tongs are best for this).
- Sprinkle with sea salt and black pepper to taste and roast for 1-1¼ hrs until crisp and golden, turning halfway through.
Nutrition Facts : Calories 238.7, Fat 4.9, SaturatedFat 2.1, Cholesterol 7.6, Sodium 37.5, Carbohydrate 44.5, Fiber 6.9, Sugar 3.2, Protein 4.8
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