Hasselback Potatoes

|Try something different with these garlic and rosemary hasselback potatoes. Using same-sized potatoes will help them cook through evenly|baking potatoes charlotte potatoes maris piper potatoes potatoes sweet potato|1.5kg medium-sized floury potatoes. Best with the skin kept on4 tbsp vegetable oil4 garlic cloves basheda few sprigs of rosemarysea salt flakes|Heat the oven to 200C/180C fan/gas 6. Use a metal skewer and insert through the back of one of the flatter sides of the potato. It should go through most of the potato. Place on a chopping board skewer-side down and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in-between two handles of wooden spoons and cut through to the spoon if this is easier for you. A sharp knife will help to make slices a few mm apart. Remove the skewer and repeat with the remaining potatoes.Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Rub each potato with your hands to coat well in the oil getting some in between the slices. Toss in the bashed garlic rosemary and season well. Roast for 50 mins 1 hr until the potatoes are tender throughout and the tops are golden and crisp. Baste with any oil in the pan halfway cooking to get extra crisp potatoes.|15.00 minutes|4|BBC Good Food