Red Meat Allergy Friendly Hasselback Potatoes with Garlic Butter

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

4.8

(11)

Red Meat 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
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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