Sliced Roasted Potatoes are like having a row of hot, crispy flavoured chips all to yourself. Perfect on their own, or plated up as a side, these hasselback style potatoes are roasted in duck fat for crunchy crisp perfection. Finished off with rosemary, garlic and sea salt for that classic flavour punch!
A few weeks ago we were crazy excited to be invited to an exclusive, one-night-only pop-up restaurant experience hosted by Luv-A-Duck and renowned chef Adam D’Sylva.
Not only were we treated to an EIGHT course degustation evening, we also got to chat with other amazing Australian food bloggers, such as the lovely Lee from Adelaide Food Central and Sarah from Sarah Cooks, whose photography skills and witty banter made the night one to remember.
But what was the star ingredient, you ask?
How many of you have cooked with duck at home before? Well, we never had before that night, but after being treated to so many inspirational dishes prepared by an awesome team of home chefs (SURPRISE!), we were amped up to get in the kitchen and start experimenting.
And so, BEHOLD the glory of: Sliced Roasted Potatoes – Duck Fat Hasselback Style!
What are hasselback potatoes?
Hasselback potatoes are sliced roasted potatoes that have usually been cooked in the oven until crispy on the outside and soft on the inside – just like a hot chip.
The term ‘hasselback’ is thought to be linked to the hasselback potato origin – Hasselbacken restaurant in Stockholm, Sweden. In Swedish, they’re called “Hasselbackspotatis”.
The slices in the potatoes usually don’t touch the bottom, so the potato stays attached and ‘fans out’ slightly in the oven.
Which potatoes should I use for hasselback potatoes?
We recommend using regular white washed potatoes. You can experiment with other white varieties and see which ones has the best outcome for you!
We find white potatoes cook nice and evenly, with no hard and uncooked areas. The ends are definitely the crunchiest and tastiest bits in our opinion!
Can I prepare hasselback potatoes ahead of time?
Of course! You can pre-slice them, pop them in bowl and cover with water and a lid, then place in the fridge overnight to keep them fresh.
When you’re ready to cook them, it could be a good idea to gently pat down the outsides with paper or a tea towel to absorb any excess water before cooking. This should help the potatoes to roast and crisp up quicker on the outside.
Are hasselback potatoes peeled?
We didn’t peel our potatoes, but we did give them a quick bath and pat down before slicing!
Sliced Roasted Potatoes (Duck Fat Hasselback Style)
Today’s recipe actually features two new experiences for us:
1) Cooking with duck fat, which is something Sarah’s mum often cooks with in her repertoire, but one we’d never thought to try before, and
2) Slicing potatoes hasselback style!
Let me tell you now (if our little description at the start didn’t already ????) – it’s a match made in HEAVEN! Cooking with duck fat adds that extra somethin’ somethin’ in terms of flavour, and a whole heck of a lot of CRUNCH factor. Meanwhile, those golden potatoes transformed into the perfect blend of fluffy, melty deliciousness on the inside.
So. Much. YUM.
Why duck fat?
You’ll usually find oil and butter in hasselback potato recipes, however we recommend using duck fat. It’s renowned for its magic potato crisping qualities!
The trick for that extra outer crunch is to ensure the duck fat has been heated nice and hot in a pan BEFORE basting on the potatoes and putting them in the oven.
Make sure to re-baste the potatoes with the hot fat at the bottom of the pan each time you check the progress (every 15 minutes or so).
Need some perfectly paired side dishes to go with? These go perfectly!
- 1 kg white potatoes washed
- 2 tbsp duck fat
- 2 sprigs rosemary finely chopped
- 1 clove garlic finely chopped
- sea salt flakes to taste
- Alrighty, let's preheat that oven to 200˚C (392˚F).
- (Optional) If your potatoes are quite fat and round, you might like to slice them in half first. That way they'll be more stable and easier to cut. Otherwise, if they're fairly thin through the middle like ours were, you should be good to go.
- To get that perfect hasselback look, make thin slices around 3/4 of the way down through each potato. See Note 1 for tips to make this easier.
- Next, heat the duck fat and add in the rosemary, garlic and a pinch of salt. Give it a quick stir until the fat is nice and hot, then baste or spoon over each of the potatoes, ensuring a little of the melted duck fat gets between the slices. Garnish with extra salt to taste.
- Now pop those potatoes into the oven and bake for around 1 hour, checking every 15 mins or so and basting with more of the duck fat mixture as you go. Once they're a light crispy brown on the outside and fluffy on the inside, they're good to go!
- Use a guide so you don't slice all the way through the potatoes accidentally. We used the edge of a plate as our guide while slicing, but we've seen others use chopsticks or even wooden spoons!