Venetian potatoes


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 15

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

Partly slicing these potatoes allows them to fan out when cooking, making them really pretty on the plate. Because they are not smothered in a sauce or highly seasoned they are a perfect accompaniment to robustly flavoured meat dishes. Looking for a name, Lucy and I plumped for ‘Venetian’ because they reminded us of Venetian blinds!


  • 4 large or 8 medium potatoes
  • 4 tablespoons olive or sunflower oil
  • teaspoons coarse sea salt
  • freshly ground black pepper


  1. Wash the potatoes, but leave the skins on. Slice a very thin piece off the long side of each potato so they can sit upright in a roasting tin without rolling over.
  2. With the flat edge on a chopping board, carefully cut slices vertically down through the potato towards the chopping board but NOT right through (see tips). Make slices every 2.5mm so you end up with fan-like cuts down the whole potato. These will open during cooking.
  3. Put the potatoes, oil, salt and pepper in a large bowl and toss until the potatoes are well coated. Place them into a roasting tin slices upwards and roast for at least 1 hour or until they are brown and crispy on the outside and soft on the inside.