Alrighty Guys... today we’re making crispy hasselback potatoes served with seared chicken thighs and a simple side salad. Here’s what you gotta do: For the potatoes Baby potatoes Olive oil Salt Pepper Garlic granules For the chicken & salad Chicken thighs Mixed leaves Dressing of your choice Using two chopsticks, slice the potatoes into thin hasselback cuts. Place them into salted water, bring to a simmer and cook for 4–5 minutes until tender. Drain well and leave to steam dry for 10–15 minutes.