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The idea of cutting potatoes like this is that you get a much crispier roasted new potato. The key, however, is cutting them down enough so that they open up during cooking but not so much that you cut them into pieces.
Recipe taken from Potato by James Martin (£23, Hardie Grant) Photography: John CareyPreheat the oven to 200°C (180°C fan)/400°F/gas 6.
Place the potatoes between the handles of 2 wooden spoons and cut them at 2mm intervals until the knife hits the handles, so you don’t slice them all the way through.
Pop the potatoes onto a roasting tray. Drizzle over the butter and oil, sprinkle over the rosemary and season. Roast in the oven for 45 minutes–1 hour.
Serve with fish, lamb chops or chicken breast.
Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
Place the potatoes between the handles of 2 wooden spoons and cut them at 2mm intervals until the knife hits the handles, so you don’t slice them all the way through.
Pop the potatoes onto a roasting tray. Drizzle over the butter and oil, sprinkle over the rosemary and season. Roast in the oven for 45 minutes–1 hour.
Serve with fish, lamb chops or chicken breast.
15 minutes
Serves 18-22 scones
