These roast potatoes can be a star of roast dinner, as they look lovely and taste great yet they are quicker to prepare than standard roast potatoes as there is no peeling involved.
Ingredients: medium baking potatoes, butter, sunflower oil, black pepper and salt
Preparation:
Preheat the oven to fan 180C for a fan assisted oven. Give the potatoes a rinse and pat dry. Place each potato on a dessert spoon and then carefully make small vertical slits, 2mm apart, three-quarters of the way down each potato, all the way along. By using the spoon, it will stop you cutting down too far and avoid the potato from rolling around.
Melt some butter into hot sunflower oil and pour over the potatoes and make sure they fat goes into the cut slits. Now sit back and roast
Cooking for my vegetarian girlfriend 
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