voices in food.
PHOTOGRAPH: TOBY SCOTT. FOOD STYLING: ESTHER CLARK. STYLING: VICTORIA ELDRIDGE
“These make the most brilliant side dish or lunch. The spiced skin becomes ultra-crispy while the inside of the potato remains fluffy, and they’re super easy to make. Before slicing, sit each potato in the bowl of a large wooden spoon or between two chopsticks to ensure you don’t slice all the way through. Carefully cut down to the spoon/chopstick edge (the knife should go about two thirds of the way down). A sharp knife is essential, but don’t worry if your cuts aren’t perfect – once hasselbacks are cooked, uneven slits are less noticeable.The garlic butter seeping into the cuts finishes off the potatoes beautifully.”
A BIT ABOUT SANJANA