Hasselback Potatoes

No time to make a baked potato? Here is an even better alternative. You will cut the cooking time by 20 minutes while imparting some lovely flavors. I don't think I'll make baked potatoes the same again.




Serves 4 or how ever many you need

4 Medium Sized Potatoes with skins left on
1 Clove of Garlic, thinly sliced per potato
3 Tbsp Olive Oil
Butter or Margarine
Kosher Salt
Freshly Ground Black Pepper
Dried Thyme




Preheat the oven to 425˚. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 1/8 inch intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. . Then drizzle the olive oil and sprinkle some kosher salt, freshly ground black pepper and dried thyme.Scatter some butter on top of each potato.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.