Easy recipe for Hasselback Potatoes

Since our virtual lunch demo in April, we've gone a bit hasselback mad here at COOK. If you're looking for potato inspiration, give our super simple and deceptively delicious recipe for hasselback potatoes a try... 

You'll need

• Potatoes (any size - large for a fluffy baked potato vibe, or small for a more refined style)

• Oil (we think olive or rapeseed is best) plus a little butter (optional)

• Fresh or dried herbs or spices of your choice (we used fresh rosemary)

• Salt & pepper

Method

1. Turn your oven on to 200°C / 180F / Gas 6 (40 mins total cooking time).

2. Lie 2 wooden spoons parallel on a board. Rest a potato between the handles.

3. Take a sharp knife and cut thin slices along the potato - the spoon handles should stop the knife cutting all the way through.

4. Remove the potato from between the spoons - it should roughly resemble an accordion. Repeat for the rest of your spuds.

5. Toss the potatoes in a glug of oil, the herbs and a good season.

6. Pop into the oven for around 30 minutes until golden brown. Remove from the oven and add on a final knob of butter or a drizzle of oil for extra flavour. Toss to coat the potatoes. Put back into the oven for a further 10 minutes.

7. When ready, they'll be crispy and golden on the outside, and fluffy on the inside.

If you can resist eating them straight from the tray, serve straight away. We had them alongside our Scottish Salmon with Tomatoes and Pine Nuts, plus a green salad. Heaven!

If you give it a try, take a photo and send it to us at lunchclub@cookfood.net - we'd love to see your take!