Hasselback Jersey Royal potatoes with marjoram

hasselback potatoesIngredients (serves 4 as a side dish)

  • 500g Jersey Royal potatoes
  • ¼ bunch marjoram
  • 100g goose fat
  • Coarse sea salt


  1. With a small sharp knife make cuts in the potatoes, approximately 3mm apart, cutting ¾ of the way through.
  2. Melt the goose fat in a roasting tray and roll the potatoes in it. Arrange the potatoes in the tray so that the sliced sides are all facing up.
  3. Place the marjoram amongst the potatoes and sprinkle with the salt.
  4. Roast the potatoes at 200°C until crisp, golden and cooked through.