Hasselback Potatoes

INGREDIENTS:

• 750g salad potatoes
• 6 tablespoons sunflower oil
• 2 sprigs of rosemary, finely chopped
• Freshly ground black pepper and sea salt to taste

METHOD:

1. Heat the oven to 220°C / fan 200°C.
2. Make very thin slices almost through each potato, avoiding cutting to the bottom, so all the potatoes are held together.
3. Add the potatoes to a Denby small rectangular dish and toss with the sunflower oil and rosemary.
4. Place in the oven for 40-50 minutes and cook until golden and crispy.
5. Sprinkle with pepper and sea salt, serve as a side to your favourite roast. Enjoy!