Hasselback Potatoes

Inevitably, I think of two people whenever I make these hasselback potatoes: David Hasslehoff and Elisabeth Hasselbeck. Which is why I only make them once every ten years or so but really they're so delicious for Christmas that I am always tempted to make them. I used the goose fat from last year's Christmas goose and I know we already have rice but Christmas is also about lulling everyone into a carb coma. They're less likely to fight that way...

Hasselback Potatoes

An Original Recipe by Lorraine Elliott

Preparation time: 40 minutes

Cooking time: 1 hour

Serves: 6-8 people

• 2 kilos/4.4lbs of small chat potatoes

• 1/2 cup/125ml/4ozs goose fat (or a 50:50 combo of butter and oil)

• 2 tablespoons polenta

• Salt and pepper

• Sour cream

• 1 teaspoon Rosemary or coriander, chopped

• Chilli flakes to taste

• Salt and pepper

Step 1 - Preheat oven to 200C/400F. Wash the potatoes but don't peel them. Using a large spoon as a cradle, make parallel cuts through each potato being careful not to cut all the way through the bottom. Heat the goose fat in a large bowl and gently toss in the melted goose fat. Sprinkle with polenta.

Step 2 - Roast in the oven alongside the turkey for about an hour (check to see doneness) and then serve with a dollop of sour cream mixed with rosemary and chilli flakes.