Hasselback potatoes

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.

Full recipe:

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

Cut prep - Cut a thin slice off the base of a potato to make it sit flat while cutting. Place the potato between 2 wooden spatulas or chopsticks (no thicker than 1cm / 0.4" - Note 4), to make it impossible for you to accidentally cut all the way through!

THIN slices - Cut the potato into very thin slices, aiming for 2 mm. The cuts on the edges of the potato can be slightly thicker as the edges bake up crisper. (Note 4 for tips)

Rub - Drizzle each potato the 1 1/2 tsp oil then sprinkle/rub with the 1/4 tsp salt (ie share across all).

Baking:

Bake 1 - Place the potatoes on a tray. Bake for 30 minutes, then remove from oven.

Baste 1 - The potato slices should be slightly less "stuck" together at this stage. Pour the 1/4 cup olive oil over the potatoes then sprinkle the salt evenly over. The salt gets spread later, so don't worry if it looks like a lot! Throw the garlic and rosemary on the tray.

Baking/basting - Bake the potatoes for another 40 minutes, basting with the oil on the tray every 10 minutes. Brush with a bit of pressure across the surface of the potatoes to encourage the oil and salt to drip down. Once oil gets between the slices, they will fan out more and more.

CRISP IT! - Once the potatoes are soft in the centre (check with knife), turn the oven UP to 220°C/425°F (200°C). Baste the potatoes again then bake for a further 10 - 15 minutes until the edges are nice and golden. I am quite bold with this step, many others do not seek as much crispy edges.

Serve immediately while hot and the edges are crispy! Peeling off those end bits are the BEST.