Amazing hasselback potatoes | Jamie Oliver recipes (2024)

FAQs

How to make Jamie Oliver's Essex Hasselback potatoes? ›

Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go. Drizzle with 2 tablespoons of olive oil, season with sea salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender. Remove and leave to cool.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Our Baby Hasselbacks are slowly oven-baked, deliciously crispy and packed full of flavour – an exciting addition to your midweek meals! We use top-quality potatoes and pair with with sachets of sea salt and cracked black pepper to create a tasty side with an irresistible crunch.

You want to use an oil with a mild flavour for your roasties. We prefer olive oil, but you can opt for vegetable, canola or grapeseed oils instead.

Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

Covering in water helps the potato from turning a dark color. Adding salt to the water to form a brine mixture may seem helpful and can impart a flavor to the potato strips, however, salt is a major contributor to the fry oil breaking down prematurely, so I don't recommend it.

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Preheat the fat. While the potatoes parboil, add the oil or butter to the roasting pan, transfer it to the warm oven, and heat it for about 5 minutes before adding the potatoes. This allows the outside of the potatoes to crisp up nicely and not just absorb the cold fat when you put them in the oven.

For Gordon's roast potato recipe you'll need: 1.2kg floury potatoes, such as Maris Piper or King Edward. 100g goose or duck fat (or olive oil) 2 tbsp semolina.

What supermarket sells Hasselback potatoes? ›

ASDA Extra Special Baby Hasselback Potatoes - ASDA Groceries.

Microwave from frozen

Cook on full power. Ensure potatoes are piping hot throughout before eating. X3: Cat B / 700W: 5 mins, Cat D / 800W: 4 mins 30 secs, Cat E / 900W: 4 minsX6: Cat B / 700W: 6 mins 45 secs, Cat D / 800W: 6 mins 15 secs, Cat E / 900W: 5 mins 45 secsLeave to stand for 1 minute before serving.

Once in our McCain factory, the potatoes are sorted by size, steam peeled, and quickly blanched in water. The potatoes are then cut into fries, expertly cooked, and quickly frozen.

Gordon Ramsay's Smashed Potatoes are made with baby potatoes, olive oil, herbs like rosemary or thyme, garlic, salt, and pepper this dish serves 8 and takes about 1 hour, including boiling and roasting for a crispy exterior.

Make sure your potatoes are really dry before roasting, to ensure the skin is ready to be cracked and crisp.

Method. Peel the potatoes and cut into even sized chunks. Put in a pan, cover with water and add a large pinch of salt. Bring to a boil then lower the heat and simmer for 10-15 minutes until the potatoes are soft when pierced with the point of a knife.