Hasselback Potatoes With Thyme

1. 1

   Preheat oven to 400u00b0F. Lay potatoes flat and slice 1/8 to 1/4-inch thick slits across the potato, about 3/4 of the way through. Lightly coat in olive oil. Season with salt on the outside and between each slit.

2. 2

   Wedge a sliver of butter between every few slices of the potato, and a small piece of thyme (stem intake) between the alternate slices. If omitting butter, make sure to coat well with oil between each slice.

3. 3

   Bake in the center rack of the oven for about 1 hour or until potatoes are fork tender and crispy on the outside. Discard thyme stems. Drizzle with melted butter or olive oil, and sprinkle with chunky salt. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.