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 garlic cloves and and drop them into the tin. slide through the potato.

Turn the potatoes over once more and 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 spuds – it should easily slide through.

Transfer the hasselback roasties to a warm dish. Serve immediately.

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.

Place 1 potato in a serving spoon or a wooden spoon – this helps to keep it steady and stops you slicing all the way through the potato. If it’s halved or quartered, then 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.

When you’re ready to roast the potatoes, make sure your oven is heated to 180°C/Fan 160°C/Gas 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.