Hassleback Potatoes

By á-6416

Ingredients

• 4 medium sized Russet potatoes
• 3 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• kosher salt and black pepper, to taste
• a small bunch of either thyme, rosemary, or sage
• chives, chopped as garnish
• butter and sour cream, as garnish

Preparation

Step 1

Preheat oven to 450 degrees F.
Scrub potatoes clean under running water. Pat potatoes dry.
Place two chopsticks on either side of potato on a cutting board. Use a sharp knife to cut thin slices of potato crosswise. Use the chopsticks are a guide to make sure you don’t cut all the way down through the potato. You want the bottom of the potato to remain intact.
Place sliced potatoes on a parchment lined baking sheet. Drizzle about 2 tsp of oil on each potato. Rub into the skin.
Mince garlic together with chosen herb. Place remaining olive oil in small saucer. Add minced garlic herb mixture to oil. (I used garlic and thyme.)
Using your fingers, add a little herb oil mixture in between each potato slice. Drizzle any remaining oil over potatoes. Season with salt and pepper.
Bake potatoes for 40-45 minutes until potatoes are crisp and baked through. Midway through baking remove potatoes from oven and baste with any olive oil that many have puddled around potatoes.
Serve warm. Garnish with butter, sour cream, parmesan cheese, or any toppings you’d like!