Hasselback potatoes

Method

• step 1

  Heat the oven to 220C/fan 200C/gas 7. Put a potato on the chopping board with a wooden spoon running along its base closest to you.

• step 2

  Slice the potato every 3mm, using the wooden spoon’s handle to ensure you don’t cut all the way through the potato.

• step 3

  Repeat with all of the potatoes. Remove the leaves from 4 sprigs of rosemary and push between a few slices of each potato and add the rest to a roasting tin.

• step 4

  Mix the duck fat and garlic in a small bowl and pour over the potatoes, ensuring the fat gets between the layers.

• step 5

  Roast for 15 minutes, then remove and baste each potato, separating the layers with a knife to ensure fat gets between each slice.

• step 6

  Return to the oven and repeat twice more, adding the rest of the rosemary for the last 15 minutes of cooking. Season well with sea salt before serving.