Hasselback Potatoes

INGREDIENTS

Baby potatoes (they shouldn't be too small or too big)
Olive oil
Salt and pepper to taste
Paprika
Cayyenne pepper
Dried rosemary

METHOD

Wash baby potatoes but leave skins on. Make 1 cm slits halfway down each potato but be careful not to slice right through (beat way is to put potato on wooden spoon and slice). Mix oil and spices together and coat potatoes well. Arrange on a greased oven tray and bake until cooked. Top with butter or sour cream.

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