Hasselback Potatoes with Garlic Butter Sauce
- 6 baby gold potatoes (about 1.5 lbs.), washed and dried
- olive oil to drizzle
- 2 tbsp fresh sage, rosemary, thyme or herbes de Provence (herb of your choice or combination)
- coarse salt and freshly ground pepper
- grated cheese of your choice-optional
- 2 cloves garlic, minced
- 3 tbsp butter
Preheat the oven to 400F. Line a rimmed baking sheet with aluminum foil and drizzle the foil with a light coating of olive oil. With two wooden spoons, set on the side of a potato, diagonally slice lengthwise, top to bottom, the potato without cutting all the way through. Do each one carefully and set on the baking sheet. The potatoes will fan out more during baking. (One of mine fell apart.)
Add the chopped herbs to some olive oil (probably at least 1/4 cup) and drizzle each potato with the mixture, being sure to place it in each slit. Sprinkle generously with salt and pepper. Bake for 40 to 50 minutes, checking them 20 minutes in to see if they need a small amount of oil if they are too dry.
Allow to cool for 5 minutes. Meanwhile, in a small saucepan, over medium-low heat, add the butter and garlic. Sauté until the garlic is fragrant and slightly golden, 4 or 5 minutes. Serve the potatoes drizzled with the garlic butter sauce and some optional grated cheese.