Garlic Butter Hasselback Potatoes

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 48 minutes

Ingredients

6 medium Yukon gold or russet potatoes

3 tbsp olive oil

8 tbsp unsalted butter

2 cloves garlic (minced)

1 tbsp minced fresh sage

2 tsp fresh thyme leaves

1 tsp kosher salt

½ tsp freshly ground black pepper

4 oz cheddar cheese (sliced to ¼-inch thick)

4 oz Parmesan cheese (grated)

¼ cup minced chives

Directions

Preheat the oven to 425°F.

Working with one potato at a time, place a long skewer or chopstick on each side, lengthwise. Using a sharp knife, cut the potatoes into ⅛-inch slices down to the skewers. Place the sliced potato onto a parchment-lined baking sheet. Repeat with remaining potatoes. Drizzle evenly with the olive oil. Sprinkle with kosher salt and black pepper. Roast in the preheated 425°F oven until they are slightly tender, 45-55 minutes.

In a saucepan, combine the butter, garlic, sage, thyme, kosher salt, and black pepper. Place over medium-low heat to melt the butter. Once melted, stir the mixture and remove from the heat.

After the potatoes are tender, brush the melted butter mixture over the potatoes, trying to place the herbs and garlic within the slices of potato. Place 3-4 pieces of cheddar cheese randomly in each potato, tearing the cheese so it fits within the potato slices. Sprinkle with the Parmesan cheese and place in the preheated 425°F oven. Roast until the potatoes are tender and the cheese is browned, 25-35 minutes. Remove from the oven, sprinkle with chives, and serve.

Nutrition

• Calories: 517 kcal