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 Jacket Potatoes (Hasselback Tatties)

4 Medium Potatoes Unpeeled
Oil, for drizzling
Salt and Freshly ground Black Pepper
Few Sprigs of Fresh Thyme or Rosemary
4 Knobs of butter


Preheat the oven to 220C (425F) Gas Mark 7. Place a potato on a chopping board. If it does not stay still and keeps rolling around, slice off a little from the bottom so it will sit stable. Now with the longest side facing you, start at one end of the potato and make small cuts in the potato, at about 5mm intervals, all the way along the potato without going all the way through. Repeat with the remaining potatoes, then place them on a baking tray and fan them out a little so the slices do not stick together too much. Now drizzle with oil, trying to get some into the slits and season with a good amount of salt and pepper. For extra flavour, slot some thyme or rosemary into the slits.

Cook the potatoes in the oven for 50-60 minutes or until a knife prodded into the underside of one glides in easily and the potatoes are fully cooked.

Take the potatoes out of the over and serve immediately with a knob of butter on top.

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