James Martin’s Hasselback Potatoes
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.
Serves 4
Ingredients
800g new potatoes
75g butter, melted
25ml olive oil
a few sprigs of rosemary
sea salt and freshly ground black pepper
Method
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.
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