Hasselback Potatoes In Advance

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NIgella's Hasselback Potatoes (from NIGELLA SUMMER) are a delicious cross between pan-fried scalloped potatoes and roast potatoes. Slices are made in the potato, but not all of the way through, so that the potatoes fan out, accordion-style, as they cook.

There are two ways you can prepare the potatoes in advance. You can make the cuts in the potatoes a day ahead. The flesh of the potatoes will discolour over time, so once the potatoes have been cut put them into a pan or bowl, cover them with water and leave overnight in the fridge. Drain the potatoes the next day and dry thoroughly with a clean tea towel before using. Make sure the potatoes are as dry as possible, as any water will spit when the potatoes are added to the hot fat in the roasting pan. Alternatively you can cut slices in the potatoes, put them into the pan and coat them in the hot fat. Then set the pan aside for up to 2 hours in a cool, but not cold, place. Just before roasting, spoon any fat in the base of the pan over the potatoes again, sprinkle with salt and roast them in the hot oven.