Rosemary Hasselback Potatoes

A staple at the table on Christmas Day, these Golden Hasselback Potatoes have the perfect fluffy inside and delicious crispy edges, made better by the taste of the rich game broth. It's all your potato dreams come true!


16 medium roast potatoes, peeled

1l Wild Game Broth

120g melted butter

Sprigs of fresh rosemary

Sea salt

Black pepper


  • Preheat oven to 180C. Cut each potato into 1/2cm slices without cutting all the way through. Stop about 1cm from the base, so the potato remains together.
  • Place in a baking dish and season with salt and pepper.
  • Bring game bone broth to boil and pour over the potatoes. Brush tops of potatoes with butter, bake for 30 minutes.
  • Remove from oven, brush with butter, add rosemary sprigs and bake for 20 minutes or until golden brown and cooked through.