Black pepper hasselback potatoes
Make these delicious roast potatoes in the morning, and put them in the oven an hour before serving. They make a traditional Sunday roast a bit more special.
- Prep: 20 mins
- Cook: 1 hr and 25 mins
- Easy
- Serves: 10
Ingredients
Black pepper hasselback potatoes method
Step: 1 Turn oven to 200C/180C fan/gas 6. Place each potato on a large serving spoon and knife widthways at 3mm intervals – cutting the potato on a spoon helps you to stop slicing all the way through. Do it again with all the potatoes. Roughly crush the peppercorns with a pestle and mortar.
Step: 2 Soften the butter and oil in a large roasting tin. Once frizzling, add the potatoes and pared lemon zest. Flip well so that all the potatoes get covered in the fat, then flavour well with salt and three-quarters of the freshly ground black pepper. Bake on the bottom shelf of the oven for 1 hr-1 hr 15 mins until golden and eatable. Toss out the lemon zest and scatter over the remaining pepper to serve.
