Crispy potato magic! My whole aim with this recipe was to create three stellar flavours, so there’s something totally delicious for everyone!
Whether you’re a classic salt and vinegar connoisseur, a herby potato enthusiast, or a cheesy vegan parmesan lover, I promise this recipe has something in store for you.
Salt and vinegar Hasselback potatoes
If you want to shake up your Christmas dinner, try something that little bit different, or bring your favourite snack flavour to life – this is the version for you! So easy to make, and bursting with that tangy classic flavour. I’ve not got any crazy hacks for how to Hasselback potatoes – trust me guys, I’ve tried all the tricks; spoons, chopsticks…. standing on one leg with a hand in the air! I find just going slow and steady with a good sharp knife does the trick just fine.
Crispy herby potatoes
Garlic, crispy sizzled herbs, lemon zest…need I say any more? Sometimes these toastier recipes get a little too over complicated. I’m not here to reinvent the wheel guys, I’m just here to bring simple, delicious flavours to classic recipes.
The trick here? Shake up those potatoes once boiled to get a rough edge on them before roasting. The result? Crispy crunchy heaven!
Parmesan roast potatoes
Why should us dairy free foodies, vegans and plant based potato lovers miss out on this cheesy roast potato craze?
Crispy vegan Parmesan roasties, with a hint of garlic and paprika… almost too good to be true! Dairy free? I say no bother! We can still enjoy all the indulgent trimmings too, we just have to be a little creative sometimes.
Serve these up to your non vegan / cheese loving friends and family and I’m sure they won’t know the difference. Feel free to use regular parmesan though if you’re not dairy free.
Happy Christmas! What will you be serving them with?
Olive Oil Crispy Roast Potatoes
Salt and Vinegar Hasselbacks
- 750 g baby potatoes
- 2 tbsp extra virgin olive oil
- 1/2 - 3/4 tsp flaked sea salt
- 2 tbsp apple cider vinegar
Herby roast potatoes
- 700 g king edward potatoes, peeled and cut into 2 inch cubes
- 50 ml extra virgin olive oil (reserve 1 tbsp to sizzle the herbs)
- 1 bulb garlic, halved
- 1/2 - 3/4 tsp flaked sea salt
- 3 bay leaves
- 2 sprigs rosemary, leaves removed
- 1 tbsp fresh thyme
- 8 fresh sage leaves
Vegan parmesan roast potatoes
- 700 g king edward potatoes, peeled and cut into 2 inch cubes
- 50 ml olive oil
- 1/4 cup vegan grated parmesan (or regular if you prefer)
- 1/6 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp fresh thyme
- Good pinch of salt
Method
- Preheat the oven to 200C / 200 fan and line a baking tray with greaseproof paper.
SALT + VINEGAR HASSELBACK POTATOES
- Make small 4mm slices 3/4 way down through the baby potatoes. You can place the potatoes on a wooden spoon and slice down onto it. Toss with olive oil and salt and place on one corner of the baking tray.
HERBY ROAST POTATOES
- Place the potatoes in a pan covered with boiling water. Bring to the boil and par cook for 5 minutes on a medium simmer. Drain and pat dry. Ruff with a fork. Toss with olive oil and salt and place in another corner of the baking tray.
PARMESAN ROAST POTATOES
- Place the potatoes in a pan covered with boiling water. Bring to the boil and par cook for 5 minutes on a medium simmer. Drain and pat dry. Ruff with a fork. Toss with olive oil, parmesan, garlic powder, paprika, thyme and salt and place in another corner of the baking tray.
- Place in the oven and cook for 60 minutes. After 60 mins, remove the hasselbacks from the oven and toss with apple cider vinegar. Set aside to keep warm whilst the other potatoes cook.
- Cook the remaining 2 flavoured potatoes for 10 more minutes until crispy.
- Add 1 tbsp of olive oil to a frying pan and sizzle the herbs from the herb potatoes for 1 minute until crisp. Sprinkle over the herby potatoes to serve.
