Anti Inflammatory Hasselback Potatoes with Herb Butter

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Anti Inflammatory Hasselback Potatoes with Herb Butter

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Ingredients

4 servings

4 medium russet potatoes (about 8 oz each), scrubbed
3 tbsp unsalted butter
Monty's Dairy Free Plant-Based Butter Original
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp fresh thyme leaves
½ tsp salt
2 tbsp grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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 and lay a wooden spoon or chopstick along each long side to act as a depth stop. Using a sharp knife, cut crosswise slices about 1/8-inch apart, stopping when the knife hits the spoon handles so the base of the potato stays intact. Repeat with the remaining potatoes.

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