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Hasselback new potatoes with oregano

Looking for something different to try with your new potatoes? This fun looking side dish makes for beautifully tender potatoes that soak up all the herby flavours

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 136
  • Carbohydrates 15
  • Saturated Fat 3
  • Sugar 1
  • Protein 2
  • Fat 7
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 136
  • Carbohydrates 15
  • Saturated Fat 3
  • Sugar 1
  • Protein 2
  • Fat 7
  • Fibre 2
  • Salt 0.1

Ingredients

  • 800g new potatoes (Jersey Royals if you can get them), washed
  • 40g unsalted butter
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh oregano leaves

Method

  1. First, prep the potatoes. Put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a chef’s knife – the spoon will stop you from cutting all the way through the potato.

  2. Once all the potatoes are prepped, heat oven to 200C/180C fan/gas 6. Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season, and scatter over the oregano. Give the potatoes a good toss so they’re coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.

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