Low Iodine Classic Hasselback Potatoes
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Learn more →Ingredients
4 servings
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp finely grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment.
- 2
Place one potato on a cutting board between two chopsticks or wooden spoon handles laid flat — these act as a depth stop. Using a sharp chef's knife, make crosswise cuts every 1/8 inch along the length of the potato, slicing down until the knife rests on the chopsticks (about three-quarters of the way through), leaving the base intact. Repeat with the remaining potatoes.
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