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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 medium potatoes
  • 2 slices of smoked bacon
  • 1 clove of garlic grated
  • 3 sprigs of rosemary
  • 3 Tbsp melted butter or olive oil

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the bacon into long, thin slices.
  3. Cut the rosemary into 1 cm pieces.
  4. 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.
  5. Mix the oil or melted butter with the garlic. Add some pepper. Brush the potatoes, including the slits with the mixture.
  6. Tuck the rosemary and bacon into the slits, alternating. Season with pepper.
  7. Place the dish in the oven and roast for about 45-55 minutes.
  8. 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.