Nope - I'm not talking about the guy from Baywatch who used to have a car called Kitt. The Hasselback is a way of preparing a potato. Witness the majesty. Until last weekend I hadn't even heard of this magnificent roast spud. My mate Si told me how to do it. Just to take you through the details, here we see the bottom, then the top and finally the a side view.
The secret of this top tuber is that the top is sliced through to about 2/3 of the depth of the potato. And that is pretty much it. Drizzle melted butter on them to ensure that they are crispy perfection after about 70 minutes at gas mark 7.
Why are they better than "ordinary" roasters? Firstly because they are much crunchier and yet still as creamy in the middle. And secondly because they are a little bit different. Some over the top chefs recommend that you should use Parmesan cheese for the last few minutes - but I think that is bonkers if you are having roast beef or chicken! Just slice and roast. Oh, and before you start asking which professional chef prepared the example in the photo's above - that was the last spare spud from our tea tonight. And I'll probably eat it cold later.