I can't believe I haven't made Hasselback Potatoes once since I moved to London 12 years ago! Until now, that is. They are so good and a really nice alternative to normal (but always lovely) roast potatoes. The other week I suddenly remembered about these gorgeous thinly sliced crispy things and decided to add a couple of ingredients to the original recipe to make them truly scrumptious. Here it goes:
Salt and Pepper
Wash the potatoes and dry them with some kitchen towel. Slice as thinly as you possibly can for ultimate crispiness, being careful not to cut all the way through the potatoes so they stay whole. The trick to this is to put a wooden spoon handle right next to the potato whilst you slice it to stop the knife going all the way down. Make a garlic butter by adding a few crushed cloves and plenty of salt and pepper to some room temperature butter. Put a knob of this on each potato, grate some Parmesan over the top and bake in the oven for around an hour at 180 degrees. Dig in!