Hasselback Potatoes

I first saw this method of cooking potatoes on the Rachael Ray show. Then I saw them on this blog that I follow and decided to give them a try. They look so fun, don't they? They were really tasty too! You should try it! Really!

Ingredients:

• 4 russet potatoes
• 4 garlic cloves
• 4 tablespoons unsalted butter
• coarse sea salt
• 3 tablespoons olive oil

Directions:

Preheat oven to 425 degrees F.

Thinly slice garlic cloves. Set aside.

Rinse and scrub potatoes well. We’re keeping the skin on so it’s gotta be clean.

Slice a thin layer off of the bottom of the potatoes. This will give them a solid base to rest on to get sliced. Slice into the potatoes but not completely through them. Slice potatoes, creating very thin rounds connected at a base. Slide garlic slices in between potato slices. You might actually need to shove them in… the potato might be pretty tight. Just be careful not to tear the bottom.

Place potatoes on a baking sheet. Generously sprinkle potatoes with salt. Top each potato with one tablespoon of butter. Drizzle with oil. Bake for 1 hour or until tender on the inside and crisp on the outside. Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan. This will make the skin crispy and delicious and the potato extra buttery.

When cooked through and crispy, remove from the oven, cool for 10 minutes.