Hasselback potatoes

Warren Elwin

1. Preheat oven to 180C.
2. In the food processor blitz small bunches of parsley, sage, rosemary and thyme with enough olive oil to form a slurry. Remove to a jar, add the zest and juice of a lemon, salt and freshly ground black pepper and shake well.
3. Wash and dry medium sized potatoes and remove a slice from the bottom of each so they sit flat on the chopping board. "Hassle" the backs by carefully making cuts¾of the way down, right across the spud.
4. Fan open the slices and liberally brush the herb mix over them. Add to a baking tray and bake until knife-tender and crisped up. Brush with a little more of the herb oil and sprinkle with sea salt to serve.

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