I think this is one of the best ways of cooking potatoes. It’s wonderful mixture of fried potatoes and roast potatoes.
The trick to cutting the slices in the potatoes is to put them into the bowl of a serving spoon (not one you’re going to use for best anymore!) and cut the thin slices until you hit the side of the spoon. That way you’re not in danger of going all the way through the potato.
Give these a try – they’re a lot easier than they look and they taste better than they look!
10-12 new potatoes
2 tbsp olive oil
1 tbsp chopped dill
1/4 tsp crushed sea salt
Pre-heat the oven to 200C.
While the oven is coming up to temperature, put each potato in the bowl of a serving spoon and make slices across the width of the potato at 1-2mm intervals.
Put the roasting tin on the hob and heat the olive oil. Toss the potatoes in the hot oil so that they’re all coated and then put in the oven cut sides up.
Roast for 40 mins, but give them a check after 30.
To serve, sprinkle over the dill and the salt.
Serves 2 as a generous side dish, although I have been known to eat a whole batch to myself.