Hasselback Potatoes

For about 6 to 8 people

• 8 medium oval-shaped potatoes, about 4 ounces each
• 3 tablespoons butter
• 5 tablespoons olive oil
• Maldon or other sea salt

If the potatoes are regular medium sizse, then pre-heat the oven to 425 (F), if you are using smaller new potatoes, then pre-heat the oven to 400 (F) as they take less time to cook.

Leave the peal on the potoate. Make a series of cuts in each potatoe. Put each potatoe in the bowel of a wood spoon and cut across each at about 1/2 inch intervals. The cuts go about 3/4 of the way through the potatoe.

Coat the potatoes with the butter and oil, and place the cut potatoes in a shallow roasting pan or cooking sheet. Bake until they sizzel then turn them and coat with some of the butter/oil.

Sprinkle the potatoes with salt and return to the oven. The larger potatoes need about an hour, about 45 minutes for smaller or new potatoes.