Roast Potatoes - Hasselback stylez

Cooking potatoes in this way is a real win/win situation.  They take less time to cook than just placing a whole potato in the oven, and they also look really, really pretty!  Plus you get a little bit of the soft delicious inside, and a crunchy layer on every bite!

They are great served with something saucy, or really, whenever you feel like a roasted potato without waiting for ages!  Hasselbacks are not a hassle at all hehee :) 

There are heaps of variations, you can put various herbs, or even a little bit of grated parmesan to add extra crunch, or simply seasalt and ground pepper... it's great!

Hasslback potatoes with coq au vin

Regarding the type of potatoes, I like to use a waxy one, as they will keep their shape, yet remain lovely and creamy on the inside.  I find that using Charlotte,king edward or nicola is great, but in Malta, they don't come by "name" so just get the ones with the pink eyes, or the ones that are longish (rather than round) and yellow, not white on the inside. 

Ingredients for 4 people

• 8-12 medium sized roasting potatoes
• Chunky and fine sea salt
• Fresh black pepper
• Rosemary, thyme, or herbes de Provence
• Olive oil
• Cold butter (optional)
• A head of garlic, separated into cloves but left unpeeled and whole

Preheat oven to 200 celcius (i think that's about 450 fahrenheit)

Wash and scrub potatoes, removing all the little eyes and bad bits.

Grab a potato, place it on the flattish side down (there is always a flatter side on a potato).  Start slicing with a VERY sharp and thin knife to about 2/3 - 3/4 of the way down. Make about 15 of these slices into the potato.  Be really careful not to go all the way down, but don't freak out if it happens once or twice.  We're not perfect!  Repeat with all the potatoes.  

Put in a mixing bowl, and pour some olive oil over the potatoes, and toss until they are all covered.  Don't be scared to use your hands at this point.  Just make sure that you have all the other ingredients at hand first, otherwise there will be oily cupboards and jars to deal with!

Place the potatoes on a shallow baking tray (i use baking paper also).

One by one, gently and ever so slightly pry the slices open and try and sprinkle some chunky salt in there. This will keep the slices ever so slightly open also, and will help the herbs, pepper etc get into each slice.

Sprinkle with pepper, herbs, some more fine salt (it's very hard to put too much salt on a potato!), and if you want, place a teenzy slice of butter in one of the middle slices.

In the oven...

Put in oven, and leave for about 30-45 minutes, uncovered until they are cooked through and all browned and crispy on the top. 

Leave for about 5-10 min before tucking in, because they will be REALLY hot! :D  luckily you can "open them up" a little with your fork to let them cool faster :D  

They go very well with coq au vin gravy over them too :)