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

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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.