Rosemary roasted hasselbacks

Or what is known in my home as 'hedgehog' roasted potatoes, even though they look nothing like the spiny, nocturnal mammal. And even better, no animals were harmed in the making of this dish.

Today, I wanted a lazy cooking day, so opted to make some fancy jacket potatoes, known as hasselbacks.
Hasselbacks are perhaps the best-known of all Swedish potato recipes. The potatoes are sliced almost to the base, so the slices open out like a delicate fan when cooked. To my knowledge, the traditional hasselback recipe uses bay leafs and butter, but in this recipe I decided to use some of the fresh rosemary growing in my garden plot, olive oil and sea salt. I baked these in the oven at Gas mark 5 for about an hour until the edges had become golden and crisp.

I just had to accompany the hasselback potato with my 'Moose' Christmas ornament, there is just something complimentary about it. I hope your all enjoying your holidays, I have tomorrow off, then I am back in work on Tuesday, so am trying to make the most of my time just lazing about.