Hasselback Potatoes
INGREDIENTS:
4 large Russet potatoes
4 tablespoons olive oil
1 tablespoon kosher salt
½ teaspoon pepper
2 tablespoons unsalted butter
4 cloves of garlic, thinly sliced
4 sprigs thyme, leaves removed from stem
3 tablespoons parmesan, grated.
4 tablespoons olive oil
1 tablespoon kosher salt
½ teaspoon pepper
2 tablespoons unsalted butter
4 cloves of garlic, thinly sliced
4 sprigs thyme, leaves removed from stem
3 tablespoons parmesan, grated.
DIRECTIONS:
Preheat the oven to 425°F. Scrub the potatoes clean and pat them dry. Slice 1/8 off of the bottom of the potato. Cut slits, ¼ inch apart in the potatoes, stopping two-thirds of the way down. This will leave the bottom intact.
Arrange the potatoes in a baking dish. Brush the potatoes all over with olive oil, including the bottoms. Sprinkle the potatoes generously with salt and pepper. Add garlic slices randomly in the slits of the potato. Sprinkle with thyme. Bake the potatoes for 30 minutes. If slits are sticking, gently pull them apart.
Bake until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. Remove from oven, drizzle with butter and sprinkle with parmesan. Serve.
Until next time, when we can chit-chat again! T.
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