Rye Free Classic Hasselback Potatoes

Total time1 hr 25 min

Prep time15 min

Cook time1 hr 10 min

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Ingredients

4 servings

4 medium russet potatoes (about 8 oz each), scrubbed
4 tbsp unsalted butter
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, minced
1 tsp fresh thyme leaves
¾ tsp kosher salt
¼ tsp black pepper
2 tbsp finely grated parmesan cheese (optional)
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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