Hasselback Potatoes

Gorgeously crunchy exterior meets lusciously soft interior,

creating what could possibly be described as the best ever roast tatties!

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To make these wee pillows of chippy awesomeness you will first need to crank your oven to a stonking hot 200c so that it gets ready whilst you crack on!

Peel 4 good sized potatoes before cutting them in half lengthways. Bung them, cut side down, on a chopping board before ever so carefully slicing very thin slits the length of each tattie making sure not to cut all the way through, so stop about 2/3 of the way down.

Next, gently melt a couple of tablespoons of butter over low heat. Brush the melted butter onto a baking tray then pop your sliced tatties carefully onto it. Smother the tops of the tatties in more of the melted butter by brushing on with abandonment! Don’t use it all though!

Whack into the oven for 30 minutes to bake, ensuring to brush with the reserved melted butter roughly every 10 minutes.

Meanwhile, into a mixing bowl goes 1/3 cup of grated parmesan cheese along with 2 tablespoons of whatever crumb floats your boat. Give it a jolly good mix & when the half hour on the tatties is up, evenly sprinkle the mix across them, shake a nice amount of paprika on & whack back in the oven for another 15 minutes to turn golden brown.

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