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Title: Hasselback Potatoes With Fresh Herbs
Categories: Potatoes
Yield: 4 Servings

2 lb Russet potatoes (900 g)
- (4 md or lg)
4 tb Olive oil (60 ml)
3 tb Vegan butter (42 g); melted
3 cl Garlic; very finely minced
1 1/2 ts Fine sea salt (9 g)
1 ts Black pepper (2 g);
- freshly ground
1 tb Fresh rosemary (3 g);
- very finely chopped
1 tb Fresh thyme leaves (3 g)
2 tb Fresh parsley (8 g);
- finely chopped,
- for finishing
Coarse sea salt; for topping

Preparation time: 15 minutes
Cooking time: 50 minutes

Hasselback potatoes are perfect for a party! The edges get crispy, the
insides are tender, and garlic herb butter makes them irresistible.

Preheat the oven to 425?F (220?C).

Scrub and dry the potatoes thoroughly. Leave the skins on for texture
and structure.

Place one potato between two wooden spoons or chopsticks on a cutting
board. Slice thin cuts across the potato, about 1/8" (3 mm) apart,
stopping when the knife hits the spoons so you do not cut all the way
through. Repeat with the remaining potatoes.

In a small bowl, mix the olive oil, melted vegan butter, garlic, salt,
black pepper, rosemary, and thyme.

Place the potatoes on a parchment-lined baking sheet. Gently fan the
slices slightly with your fingers.

Brush about half of the herb oil mixture over the potatoes, making
sure it seeps into the cuts.

Bake for 30 minutes, until the slices begin to separate and the edges
start to crisp.

Remove from the oven and brush with the remaining herb oil mixture,
getting between the slices again.

Return to the oven and bake for another 20 to 30 minutes, until deeply
golden, crispy on the edges, and tender in the center. A knife should
slide easily into the base.

For extra crispness, broil for 2 to 3 minutes at the end--watch
closely so the herbs do not burn.

Sprinkle with fresh parsley and a pinch of sea salt while hot.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/hasselback-potatoes/>

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