Preheat the oven to 180˚C (fan forced).
On a non-slip chopping board, set two chopsticks parallel and at about a 3cm distance from each other. Place a potato over them, long side matching the length of the chopsticks, and slice through the potato every 2–3mm in an accordion fashion. This method will prevent the knife from cutting through the potato. Repeat the process with the rest of the potatoes.
- Brush the potatoes lightly with olive oil and season with a pinch of sea salt.
- Roast for 20 minutes, then brush with the remaining olive oil, drizzling it into the cuts as well. Season with the remaining salt, and baste the potatoes every 10 minutes for a further 30–40 minutes until cooked through.
Increase the oven temperature to 200˚C and roast for an extra 10 minutes until the potatoes are extra crisp on the surface.
Serve immediately and generously season with the Summer Herb Salt all over.
