Hasselback Potatoes

Step 1: Hasselback slice 2mm thick. Rub/sprinkle with 1 1/2 tsp oil and 1/4 tsp salt.

Step 2: Bake 200°C/400°F (180°C fan) for 30 min. Pour over oil, sprinkle with salt, throw garlic and rosemary on tray. Bake further 40 min, basting generously every 10 min (getting oil between slices key), until cooked. Crank up to 220°C/425°F (200°C fan), baste, bake 10 - 15 min until extra golden.

Step 3: Preheat the oven to 200°C/400°F (180°C fan-forced).

Step 4: Cut a thin slice off the base of each potato so it sits flat while you cut. Place the potato between two wooden spatulas or chopsticks no thicker than 1 cm (0.4 in); they help stop the knife from cutting all the way through.

Step 5: Cut the potato into very thin slices, aiming for 2 mm. The slices at the edges can be slightly thicker, as the edges bake up crisper.

Step 6: Drizzle the potatoes with the 1 1/2 teaspoons of oil, sharing it across all of them, then sprinkle or rub on the 1/4 teaspoon of salt.

Step 7: Place the potatoes on a tray and bake for 30 minutes. Remove them from the oven.

Step 8: At this stage, the potato slices should be slightly less stuck together. Pour the 1/4 cup of olive oil over the potatoes, then sprinkle the salt evenly over them. The salt will spread as you baste. Add the garlic and rosemary to the tray.

Step 9: Bake for another 40 minutes, basting with the oil on the tray every 10 minutes. Brush across the surface with a little pressure to encourage the oil and salt to drip between the slices. As oil gets between them, the slices will fan out further.

Step 10: When the potatoes are soft in the centre, checking with a knife, turn the oven up to 220°C/425°F (200°C fan). Baste the potatoes again and bake for a further 10–15 minutes, until the edges are golden.

Step 11: Serve immediately while hot, with the edges crisp.