I think hasselback potatoes are currently my new favourite kind of potatoes, there’s just something about them. Not only do they look exciting, they also taste very good!
1 sprig of fresh rosemary, leaves only
~3 sprigs of fresh thyme, leaves only
1/2 tsp sea salt
1/2 tsp black peppercorns
3 tbsp olive oil
1. Preheat the oven to 180°C / 356°F (fan). Wash the potatoes well, and dry with kitchen tissue. Place the potatoes on a large, deep spoon one at a time, and cut slices for the whole length of the potatoes. The spoon should ensure you don’t cut the potato through completely, as you do want to keep the whole potato in one piece at the bottom.
2. Crush the peppercorns and salt (I use pestle and mortar). Finely chop the herbs, and add to the salt and pepper, and crush all together a little more. Add the oil, and mix everything together.
3. Loosen / spread the potatoes (slices) a little if possible, then rub with the spice mixture, trying to get some also in the gaps. Place in an oven tray and bake for 40 minutes.
4. Remove the potatoes from the oven, and put a small knob of butter on top of each potato. Place back in the oven, and bake for further 10 minutes.