This style of cooking potatoes is sometimes called Hasselback (after a Stockholm restaurant; bread crumbs and butter are involved), but this name is cuter, and the potatoes do look a bit like hedgehogs. To prevent cutting all the way through the potatoes, place each one in a large spoon or between two parallel chopsticks before cutting. Adapted from “In Season,” by Sarah Raven
1 1/2 pounds small purple potatoes
12 cloves garlic
Leaves from 1-2 rosemary branches
1/2 cup extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Makes: 4 servings
Heat oven to 450 degrees. Slice the potatoes deeply — but do not slice entirely through them — at 1/4-inch intervals, leaving the potato held together at the bottom.
Carefully place the potatoes in a lightly oiled baking dish.
Peel 2 cloves of the garlic; slice thinly. Leave skins on remaining garlic.
Place garlic slices and rosemary leaves between some of the slices of each potato. Scatter the remaining garlic cloves around the dish. Sprinkle the olive oil, salt and pepper evenly over potatoes; stir gently to coat.
Roast in oven, until the potatoes are cooked through and skin is crispy and brown, 40-45 minutes.
Nutrition information per serving: 393 calories, 62 percent of calories from fat, 27 g fat, 4 g saturated fat, 0 mg cholesterol, 33 g carbohydrates, 5 g protein, 594 mg sodium, 2 g fiber.