Hasselback Potato Roast
Thin slices of potato with pancetta, drizzled with olive oil crisped in the oven, perfect as a side dish or have as a main - the ultimate comfort food.
Glamorous Glutton:
Recipe type: Side or Main dish
Cuisine: Swedish Inspired
Serves: 2-4 servings
  • 900g roasting potatoes
  • 1 onion peeled and thinly sliced
  • 95g sliced pancetta, cut into small pieces
  • 4 tbsp olive oil
  • 5 sprigs of thyme
  • a pinch of sea salt
  1. Set a large bowl of cold water to one side and peel and slice the potatoes. The slicing is easiest done using a mandoline. You want them about twice as thick as you’d cut for crisps. Place the slices in the cold water as you go.
  2. The slicing can also be done with a food processor or by hand but it is more difficult to get even slices by hand.
  3. Preheat the oven to 220c, 200c fan assisted, 425F, gas mark 7.
  4. Spread the sliced onion on the bottom of a small roasting tin and add a few leaves from the thyme, drizzle with 1 tablespoon of olive oil.
  5. Remove the potato slices from the water onto a tea towel and dry carefully, then stack into the tray horizontally as if making sausage shaped potatoes.
  6. Pack tightly enough that they support each other. Then taking about half the sliced pancetta, tuck the slices between the leaves of potato every so often. Scatter with the remainder of the thyme and drizzle with 2 tablespoons of the olive oil.
  7. Roast in the centre of the oven for about 60 mins until the potatoes are golden and crisp on the edges.
  8. Meanwhile heat the remaining olive oil in a small frying pan and fry the rest of the pancetta until it curls and crinkles, crisping on the edges. Drain on kitchen paper and sprinkle on the potatoes as they come out of the oven.
  9. If you want to add a dash of decadence sprinkle with cheese and bake for 10 minutes extra.
Recipe by Glamorous Glutton.com at https://www.glamorousglutton.com/hasselback-potato-roast/