Hasselback Potatoes

4 potatoes (I used medium-sized Russets.)

3-4 cloves garlic, thinly sliced

4 tablespoons butter, sliced super thinly

2 tablespoons olive oil

kosher salt

freshly ground black pepper

Preheat the oven to 425.

Put the potato on a cutting board, flat side down between two chopsticks.

Starting from one end of the potato, cut almost all the way through (using the chopsticks as a guide to stop cutting), at about 3 to 4 mm intervals.

Arrange the potatoes in a baking sheet.

Insert the garlic in between every other layer.

Insert butter between the opposite layers.

Drizzle with olive oil.

Sprinkle with salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. (Serves 4)