Hasselback Potatoes
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 50 to 60 minutes
Servings: 8
Ingredients
- 8 large Yukon Gold potatoes
- ½ cup unsalted butter, softened
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon Kosher salt
- fresh thyme sprigs, for garnish
Directions
Preheat oven to 400˚F. Line a large rimmed baking sheet with aluminum foil.
Place potatoes in a large serving spoon, and cut ⅛- to ¼-inch-thick slits into potatoes, being careful not to cut all the way through (potatoes should remain intact at least ¼ inch from bottom). Gently fan out potato slices.
In a small bowl, stir together butter and next 3 ingredients. Rub butter mixture on potatoes, and place on prepared pan.
Bake for 50 to 60 minutes or until golden brown. Garnish with thyme, if desired.