Red Duke of York Bay Roasted Hasselbacks

(Hasselbacks are perhaps the best known Swedish potato dish)

Ingredients

• 24 small to medium sized Red Duke of York Potatoes -- unpeeled and scrubbed
• Approx 20 bay leaves - torn in half length ways
• 15g unsaked butter
• 3 tablespoons Olifera Northumberland  oil
• 1-2 garlic cloves
• Sea salt flakes and freshly ground black pepper.

Method

1. To prepare the potatoes place 2 chop sticks on a board and lay a potato lengthways between them. Using a sharp knife, and holding the sticks and potato In place, make cross ways cuts 5mm apart, just cutting down to the sticks. Alternatively, spear each potato with. a skewer about 5 mm from the base, slice across as described above, then remove the skewer.
2. Insert a couple of bay leaves, or a whole leaf If small, in the sliced potato.
3. Melt the butter with the olive oil In a heavy-based roasting tin.
4. Over a moderate heat stir In the garlic and carefully add potatoes in a single layer.
5. (take care or they splutter) Move them around for 2-5 minutes to colour slightly, then season with the salt and pepper.
6. Put the tin in a pre heated oven at 190°c 575°f gas mark 5 and roast for about 25-50 mins until golden brown and tender.
7. As they cook the potatoes will open out like a fan.