Can’t remember how I came across hasselback potatoes but once discovered – you’ll never want to roast potatoes another way.
Start with new potatoes and cut evenly through the potatoes but leaving them intact at the bottom. The easiest way is to put them in a spoon and then cut down, it’ll automatically prevent you from cutting all the way through.
Put them in a bowl and smother with olive oil, salt and pepper. Put onto a baking tray that can withstand the fire and start to bake. It normally takes about 20 minutes.
The edges become crispy and the middle is creamy and soft – a beautiful combination. Once mastered start adding some of your favourite fillings, possibilities are endless.