METHODWash but don’t peel the potatoes.
Pre-heat the oven to 220°C (200°C fan).
Use a sharp knife to cut slices, 5mm apart, cutting 90% of the way through the potato.
Place the butter and herbs in a large metal-handled frying pan, big enough to hold all the potatoes in a single layer, and heat until the butter is melted. If you don’t have a metal handled pan, melt the butter in a saucepan and transfer it to a metal oven-proof dish.
Place the cut potatoes, cut side up, into the pan of butter, You want them to fit snugly. Pour in enough cold water so that the bottom third of each potato is submerged. Scatter the cut side with sea salt flakes.
Put the pan in the oven and cook for 45-60 minutes. The slices will start to open up and turn golden and the bottom of the potatoes will turn sweetly dark and buttery.
When they’re ready, scatter them with white wine vinegar and serve immediately.
Serves: 4
Preparation: 10 mins
Cooking: 45-60 mins
750g Albert Bartlett Original Rooster Potatoes (ideally the size of an egg – if they’re bigger, cut them in half first)
75g salted butter
3 stems thyme or rosemary or 4 sage leaves, or a tablespoon of fennel seeds
1 teaspoon sea salt flakes
1 teaspoon white or red wine vinegar