How to make hasselbacks with taleggio – video

How to make:

• Pierce the bottom of each potato lengthways with a skewer, roughly 1cm from the base. Make several vertical slices widthways in each of the potatoes about 0.25cm apart. Remove the skewer, brush the potatoes with some of the melted butter and season with salt.
• Push in 2-3 bay leaves and a few garlic slices between the slits. Bake on a roasting tray for 1 hour or until cooked through, brushing again with the butter halfway through.
• To serve, push the sliced cheese into the slits in the potatoes and allow to melt. Meanwhile, toss together the tomatoes, red onion, a drizzle of olive oil, parsley and a little flaky sea salt to serve on the side.

Or how about a pan of crispy potatoes?