- 2kg potatoes
- 100g butter
- A handful of thyme
- 2 bay leaves
- 4 garlic cloves
- 4 tbsp olive oil
- Sea salt + black pepper
- 1.
Scrub and peel the potatoes. If your potatoes are around the size of a large egg, keep them whole. Otherwise, halve or quarter them so they’re all roughly the same size.
- 2.
Place 1 potato in a serving spoon or a wooden spoon – this helps to keep it steady. If it’s halved or quartered, place it flat-side down. Slice the potato at 3mm intervals, but don’t slice all the way down. Make sure the bottom 1cm of each potato is unsliced. Once they’re sliced, pop the potatoes into a pan or bowl of cold water and cover. Set aside till you’re ready to cook them.
- 3.
When you’re ready to roast the potatoes, make sure your oven is heated to 200°C/Fan 180°C/Gas 6.
- 4.
Place a large roasting tin over a couple of hobs. Add 100g of the butter (keep the rest for your other recipes) with 4 tbsp olive oil. Season with a good pinch of salt and pepper. Warm over a medium heat to melt the butter, then add the potatoes and turn them once or twice, spooning the butter and oil all over the potatoes so they’re well coated.
- 5.
Slide the tin into the oven. Roast for 40 mins, turning them halfway through. Meanwhile, pick the thyme leaves and roughly chop them. After 40 mins, take the tin out of the oven and sprinkle over the thyme. Tuck in the bay leaves. Lightly crush the unpeeled garlic cloves and drop them into the tin.
- 6.
Return to the oven. Roast for a further 10-20 mins till the spuds are golden and crisp, but fluffy in the middle. Push a skewer into one of the larger potatoes – it should easily slide through.
- 7.
Transfer the Hasselback Roast Potatoes to a warm dish. Serve immediately.
