Yukon Gold Hasselback Potatoes

4 Yukon gold poatoes

4 large garlic cloves

olive oil

kosher salt

black pepper

butter

Wash and dry each potato. Using a sharp knife, carefully slice very thin sections from one end of the potato to the other. Go slow and hold the potato steady. Do not allow the knife to reach the cutting board. Use a mandoline set on the thinnest setting, 0.5 mm, to slice each garlic clove very thinly. Place a slice of garlic between each potato section.

Once all the potatoes are sliced, heat the oven to 425*F. Place the potatoes on a baking sheet and drizzle with olive oil, then top with salt and pepper. Cook in the oven for 30 - 35 min. The skin should be crispy, but the inside still soft. Once removed from the oven, top each potato with 1 tbsp butter and serve warm.

~Yields 4 servings.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/10/project-food-blog-3-luxury-dinner-party.html