Hasselback Potatoes with Black Pepper

• medium potatoes↗2 ½kg kg

  washed (choose a variety that bakes well, e.g., Maris Piper)

• black peppercorns2½ tsp tsp
• butter↗150g g
• olive oil↗120ml ml
• large lemons↗2

  zest removed

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Place each potato on a large serving spoon and slice crosswise into 3 mm intervals – slicing on the spoon prevents cutting through the potato completely. Repeat with all potatoes. Roughly crush the black peppercorns in a mortar.

2. 2

   Melt the butter and oil in a large roasting pan. When it starts to sizzle, add the potatoes and the lemon zest. Mix well so all potatoes are coated with the fat, then generously season with salt and three quarters of freshly ground black pepper. Roast on the lower rack of the oven for 1 hour‑1 hour 15 min, until golden and tender. Discard the lemon zest and sprinkle with remaining pepper before serving.