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Hasselback Potatoes

These potatoes are crisp on the outside and tender on the inside and make a beautiful presentation.

Tip: Set the handle of a wooden spoon next to the potato when slicing so the knife won’t accidentally cut all the way through.

  • 6 to 8 russet or yellow potatoes
  • 3 Tbsp butter
  • 1 Tbsp fresh thyme
  • Kosher salt and pepper, to taste

Preheat oven to 425°.

Peel the potatoes. Thinly slice each potato crosswise, cutting only 3/4 of the way through, so they are still joined at the bottom.

Brush the potatoes with the melted butter and place in a buttered baking dish. Season with salt and pepper. Sprinkle with thyme leaves.

Roast for 30 to 45 minutes or until potatoes are cooked through with a crisped top, basting every 5 minutes with butter. Exact cooking time will depend on the size of the potatoes.

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