Tandoori hasselback potatoes

Method

1. Heat the oven to 200ºC fan/gas 7. For each potato, cut a series of thin parallel slits almost, but not all the way through to the bottom. Each slit should be around 2mm apart (see tips).
2. Mix all the remaining ingredients for the potatoes to make a tandoori paste, ensuring the grated mozzarella is well incorporated. Using your hands, rub each potato all over with tandoori paste, reserving enough to brush more on later, then wrap each potato loosely in foil.
3. Arrange the foil-wrapped potatoes on an oven tray, then bake for 1 hour. Using oven gloves, remove the foil and brush with the remaining tandoori paste, then return to the oven for a further 10-20 minutes or until the potatoes are cooked through – check with a knife or skewer.
4. Melt the butter in a pan over a medium heat, then stir in the garlic. Sizzle for 30 seconds, then remove from the heat. Brush the potatoes with the garlic butter, sprinkle with extra coriander and serve.