Duck Fat Hasselback Potatoes with Parmesan
Crispy layers of potato on the outside, ultra creamy on the inside. Duck fat Hasselback Potatoes with parmesan is the ultimate roast potato.
Duck Fat Hasselback Potatoes with Parmesan
Duck Fat Hasselback Potatoes with Parmesan
Duck Fat Hasselback Potatoes with Parmesan
Give me potatoes every day and I’m a happy girl. For the potato lovers out there, we’re always looking for new ways to level up our potato game, especially when it comes to entertaining for events like Thanksgiving or Christmas. I can tell you, roasting potatoes in duck fat and parmesan cheese adds a depth of flavour that you’ll keep craving for again and again. Potato lovers, read on!
Making Hassleback potatoes may seem tricky but it's actually super easy! No peeling or no boiling! Follow along for my top tips and step by step guide for cooking these potatoes to perfection everytime.
Why you’ll love this:
- Hasselback potatoes are so easy to make. No peeling or par boiling needed!
- Minimal ingredients are needed to achieve this delicious dish
- Perfect for entertaining. I’m a huge fan of making delicious dishes that don’t add stress when entertaining, and this dish lets the oven do the work.
Other variations to try:
Not a fan of duck fat? Try a combination of oil and butter. Adding herbs like sage and thyme will also give it a new layer of flavour. Chilli and honey for a hot pf a ‘hot honey’ vibe at the end of the cook - so yum! Adding a little truffle oil at the end creates another level of luxuriousness.
Cooking tip and tools:
- Choose oval shaped, medium sized starchy potatoes (baby potatoes will go mushy). Try to choose the same size to ensure they will all cook at the same time.
- Place chopsticks or something similar either side of the potatoes to stop the knife from going through to the bottom.
- Make your slices around 3mm thick I find gives a good result, but don't worry about it being perfect!
- After slicing, make sure you fan out the slices to allow the fat to get into all the crevices.
- Brush on the duck fat ensuring the whole surface area is covered.
- Basting the tops of the potatoes midway through the cook will ensure the outer potatoes get nice and crispy. If for some reason you struggle to get the fat from the tray, heat a little more in a saucepan to baste them with.
- The cook time may change depending on your potato size. Best to test one by piercing with a fork. If there’s no resistance, then you’re golden.
Want more potato recipes?
If you love a classic roast potato recipe, this one is a winner every time. My truffle potato gratin is the most delicious, creamy potato gratin ever, or my brown butter mashed potatoes is the ultimate way to make mashed potatoes, so easy and so delicious.
Reheat in the oven, on a baking tray at 190 C / 375 F for about 10 minutes or until heated through.
Ingredients and substitutions
How to make it - step by step!
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.
Roast 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.
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.
Roast 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.
Watch the how to video
Watch the how to video
Duck Fat Hasselback Potatoes with Parmesan
Parmesan layer
- 1 tbsp duck fat
- 1/2 cup parmesan cheese
- 1/2 tsp black pepper
- 1/2 tsp sea salt
Potatoes
- 5 medium gold potatoes
- 3 tbsp duck fat
- 2 tsp sea salt
- 1 tsp pepper
- 3 cloves garlic
- 2 tbsp fresh rosemary
For topping
- Extra parmesan cheese
- Fresh rosemary
- 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.
