Low Iodine Hasselback Potatoes with Garlic Butter
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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
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ¾ tsp kosher salt, divided
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- 2 tbsp sour cream (optional)
Can be omittedsour cream
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a potato on a cutting board and lay a wooden spoon or chopstick along each long side to act as a depth stop. Using a sharp knife, make crosswise cuts every 1/8 inch along the length of the potato, cutting down until the knife rests on the spoons — the slices should fan open but remain connected at the base. Repeat with the remaining potatoes.
- 2
Place the sliced potatoes cut-side up on a rimmed baking sheet. Drizzle with the olive oil and season with 1/2 tsp of the kosher salt and the black pepper, working some of the oil and seasoning down between the slices with your fingers.
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