Garlic Herb Hasselback Potatoes

Scrub and rinse potatoes clean. Pat dry. (If you’d like, you could peel the skin, but leaving it on makes a crispy outside after baking.)

Cut off a very small part of a potato from one side to form a flat bottom. Put the flat side against your cutting board and slice into the potato, spacing the slices 1/8 inch apart. Don’t cut all the way through. Stop when you just about to reach the bottom, leaving the slices stay connected at the bottom. Do the same with the remaining potatoes.

Once the potatoes are cut, place them on a baking sheet lined with foil. Preheat oven to 425°F with a rack in the lower-middle position.

Melt butter in a small pan over medium heat. Add garlic slices and 1 tablespoon mixed herbs into the butter. Stir and cook for 2–3 more minutes over medium-low heat, or until fragrant.

Brush infused butter all over the potatoes, including the bottoms. Sprinkle potatoes generously with salt and pepper (I used freshly grated salt and pepper). Place the baking sheet on the lower-middle rack in the oven. Bake for 30 minutes.

Carefully remove from oven. Use a small spoon to nudge the potato layers. Insert 1 slice garlic between each layer, leaving the layers separated. Brush the rest of the butter onto the potatoes. Since the layers stay open because of the garlic, butter will easily drip down into the space between each potato slices.
Return to the oven. Bake for another 30 minutes.

In a small bowl, combine cheddar cheese, Parmesan cheese, remaining 2 tablespoons herb mix, and paprika. Mix well and set aside.

Once the potatoes are done, sprinkle cheese mixture onto each potato. Gently push it down into the slits by using a spoon. Return to the oven and bake for additional 5–10 minutes, or until the cheese is melt. Serve immediately.