Black Pepper & Garlic Hasselback Potatoes©


  • 70.5oz-2kg Maris Piper potatoes (skin on)
  • 10.5oz-300g salted butter (soft)
  • 6 garlic cloves (crushed)
  • ½ teaspoon sea salt
  • 3 teaspoons freshly ground black pepper
  • 1 teaspoon dried parsley


  1. Pre-heat oven to 410˚F/210˚C regular oven or 374˚F /190˚C fan assisted oven
  2. Wash and pat dry the potatoes. Place a potato on a chopping board with equal sized utensils on either side running up the length (such as a chopstick on each side). Using a sharp knife, cut as many slices as you can, stopping when the knife hits the utensil guides, so you do not slice all the way through the potato. Pop to one side and repeat with all the potatoes
  3. In a large mixing bowl, add all of the remaining ingredients and combine well
  4. Coat each potato generously in the mix and carefully get some mix down the slits of the potato (I gently pushed mix down with the thin end of my chopstick from earlier)
  5. Place the potatoes onto the roasting rack/pan. Pop into the oven (no need to turn when cooking with a Vulcan Roaster) for 50 minutes-1 hour
  6. Remove from the oven serve

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