Hasselback potatoes

1. Potatoes – All-rounder and floury / starchy potatoes are best. The most common potatoes at regular stores will be fine – they’re stocked because they’re great all-rounders. Oval shape fans out better than round ones.

Australia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. US: Yukon Gold, russet, UK: Maris piper, King Edward.

2. Salt – it will look like a lot when you sprinkle but it gets spread when basting, all over the potato and between the slices.

3. Smash garlic by putting side of knife against it and hitting with palm of hand to make it burst open but mostly hold together. Releases garlic flavour into oil without ending up with lots of burnt black bits.

No herbs? Still worth making as the flavour is subtle. Thyme or sage would also work well. But, use fresh! Little bits of dry herbs will just burn.

4. Hasselback successrelies on thin slices so they fan out more as they bake so salty oil drips down between the slices and you get crispy edges. Ensuring you cut through enough also factors into this (hence why I say the spatula / chopstick should not be thicker than 1cm / 0.4″).

But don’t fret if you are struggling! You can coax them open when basting – just apply a little pressure as you brush across the top and it will coax them open slightly. Last resort – use a butter knife to pry them open. Once a little oil gets between two slices of potato, it prevents them from sticking together again.

5. Leftovers will keep for 3 days but they will not be like the golden crispy masterpiece that you pulled hot out of the oven.

6. Nutrition per serving, takes into account an estimation of the oil remaining on the tray.