This Little Plate. | Simple recipes for the flavour obsessed.

Duck Fat Hasselback Potatoes with Parmesan

Cook Time

60 minutes

Prep Time

10 minutes

Serves

Crispy layers of potato on the outside, ultra creamy on the inside. Duck fat Hasselback Potatoes with parmesan is the ultimate roast potato.

Ingredients

Instructions

Preheat the oven to 200 C / 395 F. Slice each potato in half to get two flat oval shapes. Place the flat size on a cutting board. Place chopsticks either side of your potato half. Then using a sharp knife to cut 3mm / 1/8” thick slices, cutting down to the skewer.
Line a large baking tray with baking paper. Drizzle 1 tbsp of the duck fat on the baking paper. Scatter parmesan cheese over the baking paper along with ¼ tsp salt and ½ tsp pepper.
Lay each potato cut side down onto the parmesan. Then brush each potato with duck fat, season with salt and pepper.
Bake for 30 minutes, then baste with the duck fat in your tray and add garlic
Cook for a further 25-30 minutes until potatoes are soft in the middle and golden brown on the outside.
Serve with a shaving of parmesan cheese on top and a scattering of rosemary.