Hasselback Potatoes with Bacon

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Ready In: 55 mins

Ingredients

6 medium-sized - potatoes

6 rashers (slices) - thick-cut bacon

4 oz - butter

  - coarse sea salt

  - freshly-ground pepper

3 - scallions (spring onions)

1 clove - garlic

1 sprig - fresh parsley

Directions

  1. Peel the potatoes (or not!) then place them on a chopping board and, starting from one end, cut almost all the way through, at about one-eighth inch (3mm to 4 mm) intervals.
  2. Cut the bacon rashers crosswise into about 6 pieces. Arrange the potatoes on a baking tray and insert the bacon pieces into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt half of the butter (about 50g) and brush generously over the potatoes and into the cuts. Season the potatoes with coarse sea salt and freshly ground black pepper.
  3. Bake the potatoes in a preheated moderate oven (Mk 7 - 425ºF - 220ºC) for about 45-60 minutes or until they turn crispy and the flesh is soft. Baste halfway through with half of the remaining butter (melted). Large potatoes can take up to 1 hour and 10 minutes; 40 minutes should be fine for new potatoes. Test with a fork, or the tip of a knife to see whether the flesh is soft.
  4. Finely chop the scallions, peel and crush (mince) the garlic and chop the parsley. When the potatoes are almost done, melt the remaining butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast for 5 more minutes. Transfer to a platter and season with salt and pepper as required