Serves 4
Preparation time 10 minutes
Cooking time 1–1¼ hours
4 baking potatoes, 175–250 g (6–8 oz) each, peeled and halved lengthways
4 tablespoons olive oil
2 tablespoons sesame seeds salt
Place the potatoes cut side down. Using a sharp knife, make cuts at 5 mm (¼ inch) intervals along the length of each potato almost through to the base, so that they just hold together.
Heat the oil in a roasting tin in a preheated oven, 200°C (400°F), Gas Mark 6, until hot. Add the potatoes to the tin and spoon over the oil evenly. Sprinkle with a little salt, baste well and roast the potatoes for 30 minutes.
Remove the potatoes from the oven, sprinkle with the sesame seeds, then return to the oven for a further 30 minutes until golden brown and crisp.
For garlic & thyme roast potatoes, remove the potatoes from the oven after 30 minutes and, instead of sprinkling with sesame seeds, add 8 unpeeled garlic cloves and 10–12 thyme sprigs to the roasting tin. Cook for a further 30 minutes, as above.