Roast Beef and Hasselback Potatoes

The ultimate Sunday roast!

For 4 persons
Preparation: 23 min
Cooking: 45 min
Total time: 68 min


  • 400g beef
  • 800g potatoes
  • 4 tsp rosemary
  • 1 head of garlic
  • 60g butter
  • 2 sprigs thyme (leaves)
  • 160g Greek yoghurt

Knives used for this recipe


1 Pre-heat the oven

Pre-heat the oven to 210°C.

2 Le romarin

Hachez le romarin à l’aide du couteau Chef.

3 The garlic

Chop the rosemary with the Chef knife.

Cut the head of garlic in half if you are using the whole head of garlic, otherwise keep the cloves in their shells.

4 The potatoes

Rinse the potatoes under water. Slice them widthwise at regular intervals with the Chef knife.

Take care not to cut them up so much that they lose their shape. Tip: place chopsticks on both sides of the potatoes.

5 The sauce

In a bowl, add the butter, thyme, rosemary and a dash of olive oil. Add salt and pepper and mix together.

6 How to arrange for cooking

Place the roast, potatoes and garlic on a baking tray.

Dribble the butter mixture over all of it using your Perpetua soup spoon.

7 Cooking

Drizzle olive oil over the whole thing. Add salt and pepper and bake for 35 minutes at 210°C.

8 After cooking

Cover the roast with aluminium foil and leave to rest for another 10 minutes.

In a bowl, squeeze the garlic with your hands. Be careful not to burn yourself. Mash it with a fork to make a purée. Add the yoghurt, salt and pepper and mix. The sauce is ready.

9 Serving

Cut the roast into slices using a chef's knife and a parallel fork. Serve the whole thing and sprinkle with the jus from cooking. It's ready!

(c) Jow

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