Hasselback potatoes
Hasselback potatoes are sliced thinly without cutting all the way through. In the oven they fan open and crisp up, with herb oil between the slices.
Method
Preheat the oven to 220 °C.
Heat the butter or oil in a pan and add the chopped garlic and rosemary. Let the herbs infuse over a low heat.
Wash the potatoes. Place each one between two chopsticks or thin wooden spoons and cut it into very thin slices with a large knife, without cutting all the way through. The slices should stay joined at the base.
Brush the potatoes with the herb oil, trying to get some oil between the slices too. Sprinkle with coarse sea salt and pepper.
Place the potatoes on a baking tray lined with baking paper and put them in the oven.
After 30 minutes, brush the potatoes with oil again and return them to the oven.
Check that they are cooked through and serve straight away.
Equipment
Large knife, two chopsticks or thin wooden spoons, saucepan, pastry brush, baking tray with baking paper
Tip: Give the potatoes extra flavour with some grated cheese or Roquefort.
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