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.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...