Hasselback Potatoes

Ingredients

 * 18 medium oval-shaped all-purpose potatoes, about 4 ounces each (or) 36 new potatoes, approximately 2 ounces each
 * 3 tablespoons butter
 * 5 tablespoons olive oil
 * Maldon or other sea salt

Directions

 * 1) For larger potatoes, preheat oven to 425 °F.
 * 2) For roasting new potatoes, preheat to 400 °F.
 * 3) Put each potato in the bowl of a wooden spoon, like you would carry an egg in an egg-spoon race, and cut across at about ½-inch intervals.
 * 4) Put cut potatoes on the baking pan on the stove with the butter and oil and heat till sizzling.
 * 5) Turn potatoes well, putting them in upside down (i.e., cut-side down) first, then right side up, and spoon the fat over them.
 * 6) Sprinkle each potato well with salt and put in oven.
 * 7) Cook large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft (forty minutes for the new potatoes)
 * 8) Transfer to warmed plate and serve.