Spiced Mini Hasselback Potatoes

Directions

1. 1
   Preheat the oven to 400 F.
2. 2
   Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.
3. 3
   In a large mixing bowl, combine ground ginger, turmeric, cayenne pepper, fennel seeds, sea salt and oil. Toss in the potatoes and marinate for about 20 minutes.
4. 4
   Arrange the potatoes in a baking tray and bake in the oven for about 25 to 30 minutes or until the potatoes turn slightly crispy on the outside and the flesh is soft.