It’s new potato season and we are using the king, the jersey royal! You can use any type but these are fantastic and worth picking up in your local supermarket. With a little bit of effort, we have created a hasselback potato that is packed full with flavour, super tasty, with a crispy crunch at every bite.


Ingredients (serves 3-4)

  • 600g new potatoes (jersey royal)
  • 50ml olive oil
  • 3 tbsp cornmeal
  • 1 clove of garlic (Crushed)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 generous pinch of sea salt (add more to taste)
  • A generous pinch of cracked black pepper


  1. Preheat the oven to gas mark 6/200℃/400℉.
  2. Slice the potatoes using a sharp knife through almost to the bottom leaving enough for the potato to hold together. Repeat along each potato, roughly just less than half a centimetre between each incision. Don’t worry about breaking some as some are small and can be baked for extra crispy bits.
  3. Mix the oil with the garlic, rosemary, thyme, oregano, sea salt and pepper and coat the potatoes in a large bowl, shaking them about.
  4. Add the cornmeal and coat the potatoes once more, shaking the bowl.
  5. Bake on a tray for 30 minutes or until cooked and crispy.
  6. Enjoy.


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