Hasselback Potatoes

By ghinman

Ingredients

• 18 med., oval-shaped, all-purpose potatoes, about 4 oz. each or 36 new
• potatoes, about 2 oz. each.
• 2 Tbs. butter
• 5 Tbs. olive oil
• Maldon or other salt

Preparation

Step 1

If you are using the larger potatoes, preheat the oven to 425 degrees; for roasting new potatoes, preheat to 400 degrees. Put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race, and cut across at about 1/2 in. intervals. When you have cut them all, put a baking pan on the stove with the butter and oil and heat up till sizzling. Turn the potatoes well, putting them in upside down, (i.e. cut-side down) first, then the right side up, and spoon the fat oven them. Sprinkle each potato well with salt and put in the oven. Cook the lg. potatoes for aboute an hour and ten min., testing to see whether the flesh is soft (you may need another ten min. for this); 40 min. should be fine for the new potatoes. Transfer to a warm plate and serve.