Hasselback potatoes with bacon butter

Method

1. Preheat oven to 180C fan forced. Grease two large roasting pans, or line with baking paper.
2. Place 1 potato half, cut-side down, onto a chopping board. Place a bamboo skewer on either side of the potato. Using a small, sharp knife, cut thin slices into the top of the potato at 3mm intervals, being careful not to cut the whole way through the potato. Repeat with the remaining potato halves.
3. Place the sliced potato halves onto the two roasting pans. Spray with olive oil, then season generously with salt and pepper. Roast for 50 mins or until the potatoes are golden and tender.
4. While the potatoes are roasting, cook the bacon in a small fry pan over a medium-high heat, stirring, for 3-4 mins or until bacon is golden and crisp. Transfer to a paper towel lined plate to drain. Set aside for 10-15 mins to cool.
5. Next, combine the bacon, butter, garlic and half the thyme in a bowl. Season with pepper. Transfer roasted potatoes to a serving dish. Dollop the potatoes with the bacon butter. Sprinkle with remaining thyme, then serve immediately.