Hasselback Potatoes

These roast potatoes – a Swedish original – have a lovely crispy crust and are a real treat. Making them involves slicing into the potato to create slits, but taking care not to cut right through.

Serves 4

4 large potatoes, such as Desiree or russet
2 tbsp olive oil
Salt (use fleur de sel if possible) or sea salt
2 tsp chopped oregano

Preheat the oven to 220ºC/425ºF/gas mark 7.
Cut the potatoes into thin slices without cutting all the way through them. The incisions should go about three-quarters of the way down.

Place the potatoes in a roasting pan, drizzle with olive oil and sprinkle with salt and oregano.
Roast for about 40 minutes, basting from time to time.