Hasselback Potatoes

Here is the long awaited savory recipe! I actually forgot to take pictures of the one I intended to put on here, but that's ok. I have seen these recipes on foodgawker a lot and they always looked so good. But my problem is that I always forget to think about side dishes when I make my grocery list. This week however, I remembered and we made these delicious potatoes. To be fair, Brett actually made them. They turned out wonderfully! They were soft on the inside and kind of crispy on the outside. I'm so glad I finally tried this, and you should try it too! Enjoy!

Hasselback Potatoes

6 medium sized potatoes (I used Yukon gold)

2-3 garlic cloves, thinly sliced

2 tablespoons olive oil

30g butter (I have no idea how much this is)

Kosher salt

Freshly ground black pepper

Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some salt and black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.