5 tablespoons melted butter or olive oil
4 teaspoons smoked paprika
2 tablespoons thyme
2 tablespoons rosemary
2 tablespoons parsley
2 teaspoons smoked sea salt
Preheat the oven to 200°C/ Gas Mark 6.
Slice a thin layer off the length of a potato – this creates a base for hasselbacking them. Place the potato flat side down on a surface, then with a sharp knife slice three-quarters of the way through it, about ½ cm apart. Repeat with all the potatoes.
Finely chop all the herbs then place in a bowl with the oil and spices. Brush the potatoes with the herb mix, sprinkle them with smoked sea salt and nestle them in the skillet pan.
Bake the potatoes in the oven for 50 minutes then top with lardons and then bake again for additional 10 minutes.