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1
The oven temperature will depend on what else you are cooking at the time (e. g. a roast).
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2
Anything between a moderate and high heat will be fine for these potatoes.
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Grease a baking tin or tray.
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Wash potatoes well but do not peel.
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5
Cut a thin slice from the base of each potato so that they will sit flat on a cutting board.
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Place a potato on the cutting board and lay a wooden spoon alongside the length of it.
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This stops you from cutting right through to the bottom of the potato.
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Now, using a sharp knife, held at right angles to the wooden spoon, thinly slice the potato but DO NOT CUT ALL THE WAY TO THE BOTTOM.
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9
(Think of the way garlic bread is sliced- that's the effect you're looking for.) Repeat until all potatoes are sliced in this way.
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Place potatoes into the baking tin.
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11
Now, using a pastry brush, brush butter or margarine over the top of each potato and use the brush (and your fingers) to carefully push some of the butter down between the slices.
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12
Reserve some butter or margarine to baste during cooking.
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13
Bake for around 45 minutes at 180u00b0-220u00b0C (350u00b0- 425u00b0F) before adding spice mixture.
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14
While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well.
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15
After 45 minutes, brush the reserved melted butter or margarine over the potatoes then sprinkle the potatoes with the spice mixture.
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16
Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy.
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17
(If the potatoes are not browning nicely after the first 45 minutes, simply increase the heat for the last 15- 20 minutes of cooking. If you are cooking a roast, you can time it so that you remove the meat to rest for 15-20 minutes before the potatoes are done).
