1 To make topping, combine ingredients in a bowl. Set aside.

2 Place a potato half, cut-side down, on a board. Insert a skewer into potato, about 1cm from base, and use as a guide to slice into 5mm thin slices (don’t cut all the way through). Repeat with remaining potatoes. Place in a baking dish.

3 Combine butter, oil, seasoning and garlic in a bowl. Season with salt and pepper. Pour mixture over potatoes and toss to coat. Arrange cut-side down in dish.

4 Cook in a moderate oven (180C), brushing occasionally with pan juices during cooking, for 45 minutes, or until browned and just tender. Remove potatoes from oven. Sprinkle with topping. Cook for a further 15 minutes, or until golden and crunchy.

5 Serve potatoes with roast chicken and green beans.

Tip: Instead of dry breadcrumbs you can also use leftover seasoned stuffing mix from your roast.

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