Kirstin: We have a friend who used to make Hasselback potatoes whenever we went around back in the 90s, but I don’t remember him cooking them like this. Having sliced the potatoes and then rolled them in melted butter (Tom also sliced the bottoms so they would lie flat) we then added water to the pan, let it come to the boil and finally stuck it in the oven. And having accidentally called these Hasselblad potatoes while in the process of preparing them (because photography) Tom enjoyed roasting me all over Twitter. So as I basted the potatoes every 15 minutes, Tom continued his fest on twitter, discussing medium format cameras and associated potato related puns. And then finally they were ready. Outstanding with the caraway seeds. Yes. I would make these again. And this is the recipe I would use. But I will remember their correct name next time! Ha!