hasselback fingerling potatoes

• 1 kg fingerling potatoes, washed and dried

about 125 ml (1/2 cup) canola oil

salt flakes & ground black pepper for seasoning

fresh thyme or rosemary, chopped (optional)

1. 1 Pre-heat oven to 180°C.
2. 2 Place each potato on the concave head part (not the back) of a large wooden spoon. Use a sharp knife to cut 5 mm thick slices on the potato – the wooden spoon will prevent you from cutting all the way through the potato.
3. 3 Place all the cut potatoes (in tact) inside a large roasting tray, then drizzle all over with oil and season well with salt and pepper.
4. 4 Roast at 180°C for 25 minutes, then remove from oven and carefully baste the potatoes again with the warm oil inside the roasting tray.
5. 5 Return to the oven for another 10 minutes, then remove from oven and transfer to a serving plate with a slotted spoon.
6. 6 Serve hot with sour cream and chives.
7. *For larger potatoes, just increase the baking time accordingly.