Hasselback potatoes at the Jean-Jacques

INGREDIENTS
- 6 to 12 small potatoes
- 1/2 Jean-Jacques
- 2 tbsp neutral oil
- Salt, pepper

RECIPE

1. Clean and dry the potatoes.
2. 
Slice the potatoes thinly without going all the way through (you can use two parallel wooden spoons on which you place the potato lengthwise, the knife will stop on the handles of the wooden spoons).

3. Place the potatoes in a dish and brush with oil so that the oil gets into the potatoes.

4. Bake at 180°C until the potatoes are golden brown.

5. Cut very thin slices of Jean-Jacques and place them in the potatoes. Season with salt and pepper. Serve immediately.

Photo © Marie Laforêt