Hasselback Potatoes

There are so many things you can make with potatoes and so many different ways to prepare them. The humble potato, be it a floury white or a lovely pink,  is included in so many meals but usually as the extra, not the star.

So when I had two friends over for dinner on the first day of the new year I wanted to do something a little more fancy with the potatoes I was going to serve - hello hasselback potatoes!

Hasselback potatoes are so likeable - not just because I think of David Hasselhoff ('The Hoff') every time I say/read the name.  They only require a little extra work in the preparation but the result is a very impressive and fancy looking side dish.  Try them and see if you agree with me that they also make a delightfully well done roasted potato.

1. Take a happy potato.  Larger potatoes are better than small.
2. Peel that 'tater and cut him in half lengthways.
3. Oil/butter up a roasting dish.
4. With the flat, cut side down use a knife to slice across the back of the potato.  Don't cut all the way through the potato, leave about 1cm uncut so the whole thing holds together.  Repeat the slices across the 'tater's back at intervals about 1.5mm apart.  
5. Mix some herbs into mixed melted butter and a small deash of olive oil. 
6. Pause to think of The Hoff running down the beach in slow-mo, in red Baywatch gear.  Smile.  
7. Place the potatoes, flat cut-side down, on the prepared roasting dish. 
8. Brush the butter mixture over the backs of the potatoes.
9. Roast in a hot oven until the backs are golden brown. 
10. Serve up to satisfied friends/family/self.