Golden and crisp on the outside with soft, fluffy centres, Hasselback potatoes are a timeless favourite. Repeated brushing with Lard Ass Rock Salt Butter creates beautifully crisp edges and rich buttery flavour in every bite. Finished with crispy sage leaves, they're guaranteed to steal the spotlight.
INGREDIENTS
150g Lard Ass Rock Salt Butter
8 medium roasting potatoes, skin on and scrubbed
1 tbsp olive oil
12 fresh sage leaves
Freshly cracked black pepper
Sea salt, if needed
METHOD
Preheat the oven to 200°C (180°C fan) and line a large baking tray with baking paper.
Place each potato between two wooden chopsticks or the handles of two wooden spoons. Using a sharp knife, make slices about 3–4mm apart, cutting down until the knife reaches the chopsticks so the potato stays intact.
Melt 100g of the Lard Ass Rock Salt Butter with the olive oil. Brush generously over the potatoes, making sure the Lard Ass Rock Salt Butter gets between the slices as much as possible.
Roast for 30 minutes.
Remove the potatoes from the oven and brush again with the melted Lard Ass Rock Salt Butter, gently easing the slices apart where they have started to open. Return to the oven for a further 25 minutes.
Brush the potatoes a final time with any remaining melted Lard Ass Rock Salt Butter and roast for a final 15 minutes, or until the potatoes are crisp, deeply golden and tender when pierced with the tip of a knife.
Meanwhile, melt the remaining 50g of the Lard Ass Rock Salt Butter in a small frying pan over medium heat. Add the sage leaves and cook for 30–60 seconds until crisp. Transfer the sage to paper towel.
Arrange the potatoes on a serving platter. Spoon over the warm Lard Ass Rock Salt Butter, scatter with the crispy sage leaves and finish with freshly cracked black pepper. Taste before adding extra sea salt, as the Lard Ass Rock Salt Butter already provides seasoning.
TIPS
Placing the potatoes between chopsticks makes it easy to create even slices without cutting all the way through.
Brushing the Lard Ass Rock Salt Butter over the potatoes three times helps the slices fan open during roasting, creating irresistibly crisp edges.
These potatoes are the perfect accompaniment to our Roast Chicken with Lard Ass Herb & Garlic Butter.
