Hasselback Potatoes

20 mins

1 hr & 15 mins

	6 medium-sized floury/roasting or all-purpose potatoes, scrubbed
	50g butter
	2 tablespoons olive oil

1.	Cut each potato into thin slices that stop about 0.5–1cm before the base of the potato.
2.	There are several ways to do this, but I like to place a potato between two 6mm-thick boards, plates or wooden spoon handles, so my knife can’t slice all the way through.
3.	Choose an ovenproof roasting dish or frying pan that fits the potatoes snugly (not tightly) and with sides that aren’t too high (3–5cm high is good).
4.	Melt the butter and olive oil in the pan over the stove and stir in 1 teaspoon salt.
5.	Turn the potatoes in this to coat well, then arrange cut-face up.
6.	Pour in enough boiling water to reach about a quarter of the way up the potatoes.
7.	Roast for 1 hour and 15 minutes, basting with the buttery water every 15 minutes.
8.	Add a little more water in the last 30 minutes if it evaporates.