Vegan hasselback potatoes

Method

1. Cut the potatoes into large, roughly even-size chunks (see tip). Put each potato chunk flat-side down on a chopping board and, using a sharp knife, make a series of cuts into it, along its whole length, to about two thirds of the depth of the potato. Make the incisions as close together as you can äóñ about 2mm apart.
2. Put the potatoes in a bowl of well salted water and leave to stand for 30 minutes, then drain.
3. Preheat the oven to 200ŒC/fan180ŒC/gas 6. Briefly pat the potatoes dry with kitchen paper. Heat the olive oil in a large roasting tin, then tumble the potatoes into it, turning to coat in the olive oil but making sure all the cut sides are uppermost in the pan. Roast for 1 hour 10-20 minutes, basting every so often, until the potatoes are golden and crisp, and tender all the way through. Sprinkle with sea salt and serve.