Truffle Drizzle Hassleback Potatoes

Again a twist on a Nigella recipe, these little bundles look pretty impressive, are easy to make and taste great.

This the bizarre marriage of a Swedish roast potato slathered in an Italian truffle/butter oil.I love making these with new potatoes say a Charlotte or a Ratte, which are a waxy-fleshed and choose a tapered oval shape for the best results and don’t even think about peeling them. Life really is too short for peeling a new potato.

You need to cut each potato in regular thin slices almost to the base but not quite….it is like a saute potato on a stem and as they roast they fan out with their bottoms still attached and remind me for some reason of little hedgehogs without the spikes.

Serves 6


  • 36 new potatoes oval shaped
  • 45 grams butter
  • 3 Tablespoons of Truffle Oil
  • 2 Tablespoons of Olive Oil
  • Maldon Sea Salt Flakes


  1. Pre-heat oven to 200c Gas Mark 6. Cut each potato at 3 mm intervals not quite cutting to the base of the potato.
  2. When they are all cut, put them in a baking tin on the hob with the butter and bot oils and heat until sizzling. Turn the potatoes well in the oil and put them cut-side down to start with and then turn to the right side up, before then spooning the fat over them for extra flavour.
  3. Sprinkle each potato well with Maldon salt and put back in the oven for 40 mins.
  4. Keep an eye on them as they may need you to rotate each potato after 30 mins, you are looking for a crispy almost dark brown tip!
  5. Transfer to a warmed plate and serve with salads, grilled meats - whatever you like for the perfect side dish.
A firm favourite we hope you will enjoy. Why not also try melting a thin slice of Emmenthal cheese on top at the very end, perhaps some breadcrumbs with parsley, crushed garlic and or a sprinkle of parmesan cheese for that extra touch of mouthwatering perfection.
    I hope you all loved this recipe, make sure to tag us if you do make this at home, so we can see your wonderful cooking creations.

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