How To Cook Hasselback Potatoes with Schmaltz and Rosemary

Name: How To Cook Hasselback Potatoes with Schmaltz and Rosemary
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Ingredients: 4 medium sized potatoes, King Edward or Desiree (washed but not peeled); 2 tbls. Schmaltz; 2 rosemary branches, leaves picked & chopped; Sea salt to taste

5 mins
1 hour
easy
4

Recipe by

Jeff Baker

Ingredients

4 medium sized potatoes, King Edward or Desiree (washed but not peeled)
2 tbls. Schmaltz
2 rosemary branches, leaves picked & chopped
Sea salt to taste

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Method

Preheat oven 180°c fan assisted or 200°c without a fan (gas 6).
Mix to a paste the schmaltz and the rosemary and reserve.
Place the potatoes on a cutting board and cut a narrow 5mm slice from the bottom of each potato; discard the slice.
Place two long handled wooden chopsticks on each side of the potato lengthwise and using a sharp knife slice each potato crosswise, making 5mm apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato.
Bring the potatoes to a simmer in lightly salted water and poach gently for 5 minutes, then carefully remove from the water and leave to steam dry.
Drizzle the potatoes in the schmaltz mixture and sprinkle with a little sea salt then place onto a preheated roasting tray and roast for 40 minutes until nut brown and tender.