Preheat your oven to 180˚C. To hasselback your potatoes place two wooden chopstick either side of the potato. This isn’t essential but it helps prevent you from slicing all the way through the small potato when you are slicing them. Then make a dozen parallel cuts almost all the way through the potato to increase the surface area.
Once you’ve hasselbacked your new potatoes drizzle them with olive oil and place in a roasting tray. Season generously with truffle sea salt and roast for 25-30 mins.