Hasselback potatoes with bacon and rosemary
Hasselback potatoes always look good on festive dining tables. These hasselback potatoes with bacon and rosemary fit well in a Thanksgiving or Christmas menu as they go superbly with roast turkey, goose, duck and game. For a dairy-free version use olive oil, duck fat or plant-based butter.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the bacon into long, thin slices.
- Cut the rosemary into 1 cm pieces.
- Lay a potato between the handles of two wooden spoons. Using a knife, carefully cut vertical slices down into the potato (the spoons will stop cutting all the way through the potato). Repeat with the remaining potatoes and place them in a roasting dish.
- Mix the oil or melted butter with the garlic. Add some pepper. Brush the potatoes, including the slits with the mixture.
- Tuck the rosemary and bacon into the slits, alternating. Season with pepper.
- Place the dish in the oven and roast for about 45-55 minutes.
- Check with a skewer, whether the potatoes are cooked through – if not, cover with foil and bake for another 10-20 minutes, until the potatoes are tender.