This recipe comes from Sarah Raven's magisterial work, 'The Garden Cookbook' and is her version of the perhaps better known Hasselback Potatoes. You take a medium potato, King Edward's in our case, and cut it through almost to the bottom at regular intervals. Stuff chopped rosemary into as many of the slices you can (easier said than done!), sprinkle with salt and pepper and spoon over a couple of teaspoons of olive oil. Repeat for as many as you want/need/think you can scoff. Roast for an hour in a medium oven - around 170, ours sat happily next to a roasting chicken. Simple and delicious. You could vary the herbs, with thyme perhaps, and also garlic, which I might use next time.