Hasselback Potatoes

This is basically a very simple Swedish recipe for roasting potatoes that look so much more impressive than the minimal effort they require.

You know those really aggravating online advertisement things that are like "one weird tip to help you.." Well, they are stupid and annoying. Having said that, for these potatoes, there really is a simple tip to help you slice them perfectly every time. Stick the spuds in a wooden spoon, and then slice them. Boom. You never cut the whole way through them as long as the potato is in the well of the spoon.

Like magic!

I like to make these as a side for any time you would use new potatoes, ie: accompanying roast chicken, pie, quiche, steak. Are you really looking that hard for an excuse to roast a spud?

Ingredients

• 8-10 new potatoes scrubbed and cleaned, skins on
• 1 tbsp oil or duck fat
• Salt and pepper to taste

Method

Preheat oven to 220 degrees Celsius.

Clean the potatoes with hot water, skins on.

The most difficult part is probably chopping these little buggers. You have to be careful not to go right through the bottom. Luckily, with the wooden spoon that never happens.

So, set the potato in a spoon and chop down as far as you can go, cutting tnto as small slices as you can, 2mm or so.

Spread onto a baking sheet and coat with the oil or fat. Season well.

Roast in the oven for about 40 minutes until nice and golden and cooked on the inside.

Chow down.