Hasselback Potatoes (SA Style)

Ingredients
6 large baking potatoes, scrubbed
about 15g of butter per potato
1 pkt brown/French onion soup powder

Method

Slice the potatoes (skin on) as thinly as you can but do not slice them all the way through! The potato should still retain an intact base I always struggle with this, but Anne helpfully suggests placing them in a wooden spoon while you are slicing - the curve of the spoon will stop you from slicing through. Thanks for the tip Anne :)).
Place the potatoes in an oven-proof dish which holds them fairly snugly. Melt the butter and drizzle all the potatoes liberally with it. Sprinkle each potato generously with the brown onion soup powder, making sure you get some on the skin and some in between the slices.
Place the potatoes in a pre-heated 200C oven (some recipes suggest loosely covering them in aluminium foil for the first 30 minutes, but I don't) for about 45 minutes, basting frequently with the butter that collects in the dish. Remove when the potatoes are cooked through and the topping is crispy.
(If you are trying alternative versions using breadcrumbs and/or cheese, you only add the crumb/cheese topping in the last 25 minutes of baking.)

Ros' Notes:

These were good.  I found slicing them somewhat painful... but skewering the bottom and then slicing down till you hit the skewer works better than a wooden spoon.  The most difficult thing was trying to ensure that the slices were getting some of the gravy powder between slices.  Also, not enough butter to continue basting with, and due to size variations in potatoes cooking time varied greatly.  But all in all pretty darn tasty!