Hasselback Potatoes

These fancy looking potatoes are really fun to make.

They are crispy on the outside and soft and creamy on the inside. Potato perfection if you ask me! There is a little bit of prep involved but other than that it takes about the same time as making regular baked potatoes, and they look way nicer. It is a very classy alternative to more traditional potato sides.

Large baking potatoes are commonly used to make these but that can be a lot to eat! I like to use smaller potatoes for a more sensible portion size. It cuts down on baking time just a little bit t

oo.

Ingredients:
1/4 cup melted butter or olive oil
2 cloves garlic, minced
1 heaping tablespoon chopped herbs, such as thyme, oregano, parsley.
Coarse salt and pepper
Finely grated Parmesan cheese (optional)
8 medium potatoes (Russets or Yukon Gold), unpeeled, washed and patted dry.

Preparation:

Preheat oven to 450 degrees F.

In a small bowl, mix butter or olive oil together with the next 4 ingredients (through Parmesan cheese, if using). Set aside.

Place each potato on a cutting board and cut slits about 1/4 inch thick across the potato, making sure you do not cut all the way through to the bottom. A good way to do this is to place the potato between two chopsticks that will stop the knife before you reach the bottom.

Place potatoes in a baking dish and brush liberally with about half of the oil mixture, letting it seep into the slits. Bake for about 30 minutes. At this point the potatoes have fanned out more and you can give them a second brushing of the oil/herb mixture. Bake for another 20-30 minutes depending on the size of the potatoes. Serve immediately.

Serves at least 4 and up to 8