Classic Hasselback Potatoes (with Maldon Salt)

- 18 Medium potatoes (oval shaped) or 36 new potatoes
- 45g Butter
- 5 tbsp Olive oil
- Maldon salt*

*Available from Well Seasoned

1. If you’re using the larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF (for roasting new potatoes, preheat to 200°C/180°C Fan/gas mark 6/400ºF). \

2. Put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch interval.

3. When you’ve cut them all, put the baking tin on the hob with the butter and oil and heat up till sizzling. Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.

4. Sprinkle each potato well with Maldon salt and put in the oven. Cook ~70 minutes, testing to ensure flesh is soft before removing. You may need up a bit more time depending on the size of your potatoes. (New potatoes might take only 40 minutes).

5. Transfer to a warmed plate, and serve.

For an added kick off favour, drizzle with your favourite chili or garlic infused oil right before serving.