Hasselback Potato

Make your basting oil. Peel, crush, and mince garlic. Add to small bowl along with oil. Crank a few grinds of cracked sea salt and black pepper in. Add rosemary. Stir gently, and let the flavors infuse the oil while you prepare potatoes.

Clean potatoes by scrubbing them with a damp cloth. (If you let them sit under running water, they will absorb too much liquid and take much longer to cook!) Slice a sliver off lengthwise on the bottom of the potato so that it stands up nicely on its own. Then begin to slice crosswise into thin coins, without cutting all the way to the bottom. Use wooden chopsticks, spoons, or whatever similar lying around to place on either side of the potato to help you avoid slicing all the way down.

Once you’ve completed each potato, baste all over (and carefully in between the slices) with oil and place on baking sheet. Repeat with remaining potatoes. These go into the oven at 425ºF. Bake for 15 minutes, pull out and baste again, then back in for 15 minutes. Pull out, baste, and return to the oven for another 15 minutes. The cooking time might vary slightly depending on the size of the potatoes.

When potatoes are done, they will be golden brown,and easily pierced with a fork. Sprinkle toppings or garnishes on, and serve! A fun and delicious twist to a traditional baked potato!