Roast hasselback potatoes with bay and brandy butter

Method

1. Part-slice all the potatoes, one potato at a time: put a potato in the bowl of a wooden spoon then, using a sharp knife, cut down, widthways, at 3mm intervals (the spoon will stop you cutting all the way through, keeping the potato in one piece).
2. Put the potatoes on a baking tray, then toss with olive oil and seasoning. Roast in the oven at 200°C/180°C fan/gas 6 for 30 minutes. Remove from the oven and distribute the bay leaves among the slits of the potatoes, then return to the oven for 15-20 minutes until the potatoes are golden and crisp.
3. Mix the garlic butter with the brandy, dot over the potatoes straight from the oven and toss to coat. Return to the oven for another 5 minutes, then serve.