Hasselback potatoes

Medium-sized potatoes (however many you're planning to eat):

Marinade:

100 ml canola oil

1 tbsp tomato ketchup

1 tsp worcesterstershire sauce or HP sauce

0.5 tsp paprika

1/4 tsp cayenne or chili (if you're ok with a little spicy)

3 tbsp oregano

2 large cloves of garlic, pressed or chopped very finely

0.5 tsp pepper

Peel and cut potatoes in thin slices, almost all the way through - but without cutting them into slices proper.

Easiest to do e.g. by placing them between two equal thickness cutting boards, then slicing to the thickness of the cutting board.

After slicing, soak in vegetable stock for at least a couple of hours.

Mix the marinade together in a bowl.

Once soaked, take out the potatoes, let them drip off (but do not wipe dry or similar), place on baking paper, sliced side up.

Brush the potatoes with the marinade. The intent is for a little to soak into/between the slices cut.

Finish by salting over the top with coarse kitchen salt.

Bake in the middle of the oven at 150C for 90 min. Check regularly that they don't start charring, and place lower in the over if required. Brush with any leftover marinade halfway through.