Posted by Jennifer (the student) on January 14, 2013

I have seen lots of pictures on Pinterset of the Hasselback potatoes and finally I decided to try them for myself. I am so glad I tried these potatoes they are so tasty, soft inside and crispy on the outside. I will be making theses often.

Inspired by Foodie Wife

Ingredients:

• 2 medium Yukon Gold potatoes
• 1 TBSP olive oil
• 1 TBSP unsalted butter
• 1 garlic clove, thinly sliced
• ½ tsp dried thyme
• salt and pepper, to taste (I used Herbamare)

Instructions:

1. Preheat oven to 400 degrees.
2. Line baking sheet with foil or  parchment paper.
3. Place a potato in a bowl of a large wooden spoon; the spoon will act as a guide when slicing the potato. Cut across at about 1/8 intervals, without cutting through the potato.
4. In a small saucepan, melt the butter and whisk in the olive oil.
5. Lightly brush prepared baking sheet with butter/olive oil.
6. Drizzle the remaining butter/ olive oil.
7. Season with rosemary, salt and pepper.
8. Bake for 1 hour and 10 to 20 minutes.
9. The flesh should be tender and the outside should be crispy.
10. 10. Remove from the oven and serve.
11. 11. Enjoy!

• I have also seen versions of these potatoes with cheese that will be my next attempt.
• These can also be made with Russet, New Potatoes or just regular baking potatoes.

♥ ♥