Nickel Allergy Friendly Hasselback Potatoes with Garlic Butter

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

Nickel Allergy Friendly Hasselback Potatoes with Garlic Butter

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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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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)

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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