Making lots of thin slices in these potatoes exposes their interiors so they better absorb the flavorful thyme-garlic butter. Getting the cuts even is a little tricky, but don’t worry if you slice all the way through by accident—the potatoes will still taste delicious. As they bake, the butter browns, developing a deep, nutty flavor; the browned butter is then drizzled over the potatoes as they finish cooking. Serve with chicken cordon bleu, prime rib, or our Steak Marinade recipe.
What to buy: Look for potatoes that are similar in shape and size to help them cook evenly.
Try the Hasselback technique on other produce too, like this Maple Hasselback Butternut Squash.
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