Hasselback Potatoes

Method

1. Heat the oven to 220C (fan 200C). Peel 2 potatoes and trim a thin sliver off one long side of each so they sit flat without rolling.
2. Rest each potato cut-side down in the bowl of a wooden spoon, or between two chopsticks, and slice straight down at 3 mm intervals along its length. The spoon stops the knife about 5 mm short of the base, so the slices stay joined into a fan.
3. Rinse the fanned potatoes under cold water, fanning them gently with your fingers to wash out the starch, then pat thoroughly dry inside and out with a tea towel — wet cuts steam instead of crisping.