Title: Potatoes, Hassleback
Yield: 6 servings
Cooking time: 10 minutes
Source: The Times Magazine
Oven 400 deg F
Wash all potatoes. Lay one potato on a work surface and push a skewer along its length and 1cm up from the bottom. Using a sharp knife, cut the potato vertically into very thin slices, cutting down to the skewer - this acts as a marker, but also holds the potato together as you cut. Carefully remove the skewer and repeat with all the potatoes.
Arrange the potatoes snugly in an oven proof dish and tuck the herbs among them. Lightly crush the garlic cloves with the flat side of a knife and scatter into the gaps.
Drizzle over the olive oil and season well with salt, pepper and paprika. Cook on the middle shelf for 30 minutes, and then baste with the herby olive oil. Continue to cook for a further 30-40 minutes until the potatoes are crisp, golden and tender.