Roasted Garlic Thyme Butter Hasselback Potatoes

Roasted Garlic Thyme Butter Hasselback Potatoes

The slicing technique with chopsticks was taught me by Sonia @TheHealthyFoodie. It’s super smart and works great!

Ingredients

Serves 4 - 6

3 garlic cloves, unpeeled

4 tablespoons butter

2 teaspoons fresh thyme

2 tablespoons olive oil

8 medium potatoes

Fine grain sea salt

Ground black pepper to taste

Red pepper flakes (optional)

Directions

In a small saucepan over medium heat roast the garlic, turning occasionally, until you get black spots all over, about 15 minutes.

Transfer to a cutting board and remove the papery skins.

In a food processor (or blender) place garlic, butter, thyme and olive oil and pulse until well blended.

Return the garlic butter to the saucepan and heat until sizzling. Set aside.

Preheat oven to 425°F (200°C) and place a rack in the middle.

Thoroughly wash the potatoes.

Place a wooden chopstick on either side of the potatoes and, with a sharp knife, cut across at about 1/8-inch intervals, without going all the way through the potatoes. The chopsticks will prevent this from happen, but be careful nonetheless.

Once you’ve cut them all, put the potatoes in the baking dish, cut side up and spoon the garlic butter over the potatoes.

Sprinkle each potato well with salt and pepper (and red pepper flakes if using), cover with foil and cook in the oven for 60 to 75 minutes.

About 15 minutes before the potatoes are done cooking, remove the foil and finish the cooking.

Transfer to a plate, spoon on top some of the cooking liquid and serve.