Now for the spuds. I wanted to do something a little bit fancier than chips and one of the photos on Donal Skehan's blog had caught my eye - it was an image of a beautifully frazzled potato which looked like a hedgehog. Further investigation revealed that the recipe was for Hasselback Potatoes and I remembered having these readymade from M&S before - and not liking them at all. The reason - they used sunflower oil which left a strange aftertaste and I wasn't impressed.
This time, things were different... because I was making them! Donal just uses butter in his recipe but to be honest I'd use garlic anywhere near potatoes because they're a match made in heaven. Even the reheated leftovers tasted amazing the next day. So, how do you make these beauties? It's so easy - easier than you would think (as proven to my parents by using a metal tablespoon and breadknife yesterday!)
Crunchy Garlicky Hasselback Potatoes
350g Baby Potatoes
1 clove Garlic, crushed
Salt & Pepper
Preheat your oven to 200c/Gas Mark 6.
Using a wooden spoon (or the plastic equivalent), place a potato into the spoon & using a very sharp knife, make cuts about 3mm apart. Using the spoon means that you won't cut through the potato as the well will stop the knife in its tracks...