Hassleback potatoes

Hassleback potatoes


24 small jersey royals (about 1kg)
40g butter
Salt and black pepper
A few sprigs thyme, leaves picked
40g olive oil


Heat the oven to 200C/390F/gas 6. Put a potato on to a tablespoon or wooden spoon and, using a small, sharp knife, make incisions at 2-3mm intervals along the potato without cutting all the way through – the spoon helps stop your knife cutting all the way down. Repeat with the rest of the potatoes.

Melt the butter in a small pan. Put the potatoes in a baking tin, season with salt and pepper, and toss in the butter, thyme and oil. Roast for 35-45 minutes, (depending on size), basting the potatoes in the fat a few times during cooking.