Chef Adrian's Recipe
Crispy hassleback potatoes
3 sprigs of fresh thyme
2 tbsps of melted butter
A good pinch of seasalt
6 Maris piper potatoes washed with the skin on
Heat the clay oven to 200oC and push the coals to the back. Between two chopsticks or two wooden spoons. Slice all along the potatoes about 2mm between the cuts. The purpose of the chopsticks or wooden spoons is to stop you cutting fully through the potatoes.
Place the sliced potatoes on a baking tray when finished and brush with butter, sprinkle with thyme and seasalt.
Roast in the clay oven for about 40 mins or until crispy and cooked.