Since our virtual lunch demo in April, we've gone a bit hasselback mad here at COOK. If you're looking for potato inspiration, give our super simple and deceptively delicious recipe for hasselback potatoes a try...
Potatoes (any size - large for a fluffy baked potato vibe, or small for a more refined style)
Oil (we think olive or rapeseed is best) plus a little butter (optional)
Fresh or dried herbs or spices of your choice (we used fresh rosemary)
Salt & pepper
Turn your oven on to 200°C / 180F / Gas 6 (40 mins total cooking time).
Lie 2 wooden spoons parallel on a board. Rest a potato between the handles.
Take a sharp knife and cut thin slices along the potato - the spoon handles should stop the knife cutting all the way through.
Remove the potato from between the spoons - it should roughly resemble an accordion. Repeat for the rest of your spuds.
Toss the potatoes in a glug of oil, the herbs and a good season.
Pop into the oven for around 30 minutes until golden brown. Remove from the oven and add on a final knob of butter or a drizzle of oil for extra flavour. Toss to coat the potatoes. Put back into the oven for a further 10 minutes.
When ready, they'll be crispy and golden on the outside, and fluffy on the inside.