I love the humble spud. It's such a versatile ingredient. I discovered Hassleback potatoes a
while back and these are now incorporated into the menu now and again. You need to use smallish new potatoes. They look a bit tricky to cut, but the trick is to place them on a dessert spoon and cut slits into them. This stops the knife going right through (although the ends sometimes fall off). Place them into a roasting tray and spray each one with oil. Cook in oven on 200 for around 35-40 minutes. About 10 minutes from the end of cooking, I pour a couple of spoons of melted butter over them along with a couple of crushed cloves of garlic and return them to the oven.
They open up beatifully during cooking and go great with chicken etc. They also make impressive (but cheap and easy ) party food.