Hasselback potatoes
Whole potatoes sliced thinly almost to the base, basted with garlic and thyme butter and roasted until the slices fan open with crisp edges.
Method
- 1
Heat the oven to 200°C.
- 2
Melt the butter with the oil, garlic and thyme leaves in a small saucepan, then take it off the heat.
- 3
Peel the potatoes or simply scrub them well, and trim a thin slice off the base of any that will not sit flat.
- 4
Lay a potato between two chopsticks so they stop the knife, and cut across it at 3 mm intervals down to the sticks.
- 5
Repeat with the remaining potatoes, then rinse them under cold water to wash out starch between the slices and pat dry.
- 6
Set them cut side up on a roasting tray, brush with half the garlic butter and season with salt and pepper.
- 7
Roast until the slices start to open and the outsides are turning golden.
- 8
Brush again with the remaining butter, nudging it down between the slices.
- 9
Roast until deep golden, crisp at the edges and completely tender at the base when pierced with a skewer.
- 10
Sprinkle with a little more flaky salt and serve hot.
Notes
- The chopsticks are the trick. They stop the knife just short of the base so the potato stays in one piece.
- Oval potatoes of a similar size give the neatest fans and cook evenly.
- For a cheesy finish, scatter grated parmesan or Gruyère over the potatoes for the last 10 minutes.
Equipment
Roasting tray, Sharp knife, 2 chopsticks or wooden spoon handles, Small saucepan, Pastry brush