Hasselback Potatoes With Thyme

Name: Hasselback Potatoes With Thyme
Ingredients: 2 whole Medium Russet Or Yukon Gold Potatoes, Scrubbed & Dried; 1 Tablespoon Extra Virgin Olive Oil, Or As Needed; 2 Tablespoons Butter, Sliced Very Thin, Plus More For Drizzling (omit If Vegan); 1 sprig Thyme

4 ingredients

3 steps

Ingredients

2 whole Medium Russet Or Yukon Gold Potatoes, Scrubbed & Dried
1 Tablespoon Extra Virgin Olive Oil, Or As Needed
2 Tablespoons Butter, Sliced Very Thin, Plus More For Drizzling (omit If Vegan)
1 sprig Thyme

Directions

1

Preheat oven to 400°F. Lay potatoes flat and slice 1/8 to 1/4-inch thick slits across the potato, about 3/4 of the way through. Lightly coat in olive oil. Season with salt on the outside and between each slit.
2

Wedge a sliver of butter between every few slices of the potato, and a small piece of thyme (stem intake) between the alternate slices. If omitting butter, make sure to coat well with oil between each slice.
3

Bake in the center rack of the oven for about 1 hour or until potatoes are fork tender and crispy on the outside. Discard thyme stems. Drizzle with melted butter or olive oil, and sprinkle with chunky salt. Enjoy.