Cacio e pepe hasselback potatoes

SERVES AROUND 10 AS A SUBSTANTIAL CANAPE OR SIDE DISH 2kg small potatoes, such

as Charlotte

6 large garlic cloves 100ml olive oil

Sea salt

100g pecorino

100g Parmesan

2tbsp freshly ground

black pepper

1 Preheat the oven to 220°C/200°C fan/gas mark 7. Make very fine cuts into each potato, all along one side without cutting all the way through. A good trick is to place each potato on a wooden spoon before cutting, so that its edges prevent the knife from going all the way through the potato.

2 Once you’ve sliced them all, place onto a large baking tray, spread out in one layer (use more than one tray if necessary). Squash the garlic cloves with the flat of a knife and dot them around the potatoes. Toss in the olive oil and season with salt.

3 Roast for around 40min, turning occasionally to make

sure that they’re evenly coloured, until they become a deep, golden brown. Transfer to a serving dish, grate over the pecorino and Parmesan cheeses using a fine grater and sprinkle generously with the freshly ground black pepper.