• Hasselback Potatoes 
• Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Place a medium–large metal roasting pan (cast-iron, stainless steel or non-stick) inside to preheat. Do not line with baking (parchment) paper. Hot pan = instant crisping and prevents soggy bottoms!
• Slice the potatoes hasselback-style – Place one potato between two chopsticks and slice 2 mm (¹⁄₁₆ inch) apart, stopping before cutting through the base. (See the video for the technique.) Leave 1 cm (½ inch) of the potato intact at both ends to prevent the slices falling off during cooking. 
• Quick parboil – Add the potatoes to a pot and cover with cold water (just enough so the potatoes are submerged by 2 cm/¾ inch). Bring to the boil, then reduce to a simmer and cook for exactly 2 minutes – set a timer! 
• Heat the olive oil – While the potatoes are boiling, add the olive oil to the hot roasting pan and return it to the oven. Allow it to preheat for 5 minutes. 
• Steam-dry – Use tongs to transfer the potatoes gently into a colander – do not dump them in as they can break. Allow to steam-dry for 2–3 minutes.
• Flour – Sprinkle the flour over the warm potatoes. Don’t worry too much about tossing the potatoes in the flour, it will distribute itself in the next step. 
• Roast – Carefully remove the hot pan from the oven – the oil will be very hot! Add the potatoes and the salt to the oil using tongs to coat the potatoes in the oil. Arrange them cut-side up. Roast for 40 minutes, basting once halfway through by spooning hot oil over the tops.
• Crisp the hasselback fan side – Turn the potatoes fan-side down into the pan. Roast for a further 18–20 minutes until deep golden and crisp on the outside, and tender inside. 
• Rest – Set on a plate lined with a paper towel for 2–3 minutes before serving to drain excess oil. 
• Serve – Finish with extra sea salt flakes or with the optional cream sauce below. 

Lemon and Thyme Cream Sauce

• Heat the oil – Heat the oil in a small frying pan or saucepan over medium heat. Add the shallot and cook, stirring, for 3 minutes or until softened. 
• Build flavour – Add the garlic and cook, stirring, for 30 seconds. Stir in the lemon juice followed by the cream, mustard, thyme, salt and pepper. Bring to a gentle simmer. 
• Thicken – Simmer, stirring occasionally for 3–5 minutes or until the sauce thickens and coats the back of a spoon. 
• Finish – Turn the heat off and stir through the parmesan cheese. Allow to stand for 2 minutes (the sauce will thicken as it cools). 
• Serve – Spoon the sauce onto a serving plate, nestle the potatoes on top. Sprinkle with extra thyme leaves and parmesan to finish.