Preheat the oven to 200°C (fan-forced) and line a baking sheet with compostable baking paper.
To cut the potatoes into the iconic Hasselback shape, place one of the potatoes on a cutting board and 2 wooden spoons or chopsticks along both of its longer sides. Use a sharp knife to cut the potato crosswise into 2-3mm thick slices, stopping when your knife reaches the wooden spoons or chopsticks. This way the potato won’t be cut through to the bottom. Repeat with the remaining potatoes.
Place the potatoes on the baking sheet, drizzle with 2 tablespoons of olive oil and season with salt. Use your hands to coat them thoroughly, trying to get the oil in between the potato slits too. Roast for 30 minutes.
Remove the potatoes from the oven and brush with 1 tablespoon of olive oil. Roast for another 30 minutes, or until the potatoes are tender in the middle and crisp around the edges.
In the meantime, mix the Garlic Lover’s Spice with 2 tbsp of olive oil and set aside.
Baste the potatoes with the spice and olive oil mix, then roast them for a further 5 minutes, or until the spice turns a slightly darker colour.
Season the potatoes with flaky salt to taste and serve immediately.
