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Thyme Garlic Hasselback Potato.
Preheat oven to 425ºF.
On a cutting board, place one potato in a wooden spoon. Starting from one end of the potato, make slits about 1/8 inch apart. Try to cut at the very bottom of the potato, but not all the way through it. Repeat with the remaining potatoes.
Put slices of garlic in between every few slits of the potatoes.
Place potatoes on a baking sheet. Brush them all over with olive oil. Season with salt and pepper. Sprinkle with thyme.
Bake the potatoes for 30 minutes. Let cool for 5 minutes before serving.
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