Hasselback Potatoes

These Easy Hasselback Potatoes are crisp and flavourful, with a lovely fluffy tender interior.

They're roasted in the oven (no need to par-boil) with butter, garlic and thyme and they taste AMAZING!

They soak up any sauce beautifully, and they re-heat well too, so they're great for making ahead!

Ingredients:

• 8 small floury potatoes
• 2 tbsp olive oil
• 2 tbsp unsalted butter - melted
• 2 cloves garlic - peeled and minced
• ½ tsp dried thyme
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika
• To Serve
• Fresh thyme leaves
• Maldon salt

INSTRUCTIONS

1. Preheat the oven to 200c/400F (fan)

2. Place one of the potatoes on a chopping board. Place a wooden spoon or chopstick on each side of the potato and make slits in the potato, about 2mm apart. The wooden spoons/chopsticks will help to prevent you cutting all the way through the potatoes (it’s a good idea to use old spoons/chopsticks as you may scratch them with the knife).

3. Repeat with the remaining potatoes and place into a shallow, cast iron pan, or a shallow roasting tray.

4. Mix together the oil, butter, garlic, thyme, salt, black pepper and paprika.

5. Drizzle the mixture over the potatoes.

6. Place the potatoes in the oven and bake for 60-70 minutes, until tender. Baste the potatoes 2-3 times during cooking.

7. Serve topped with a sprinkle of fresh thyme leaves and a little Maldon salt, if you like.