Instructions: Peel the potatoes and cut thin slices through each potato, almost to the base.

Heat the oil and butter in a roasting pan, add the potatoes, coating with the fat.

Bake in a preheated oven set at 220 C, 425 F, Gas Mark 7 for 40-50 minutes, basting occasionally, until tender inside and crisp and golden on the outside. The cuts will open to form a fan effect.

Mix together the breadcrumbs and parmesan, sprinkle over the top of the potatoes and return to the oven for a further 10 minutes.

Serve immediately.

NOTES : A delicious accompaniment to summer dishes. Alternatively smaller potatoes can be used for party finger food.

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