Hasselback Potato with Shallot

Preheat oven to 375 F.

Slice each potato into 1/4″ slices without cutting all the way through the potato.

Insert the shallot slices in between some of the slices of the potato.

Line a rimmed baking pan with aluminum foil leaving extra foil on the sides. Place potatoes in the baking pan.

Drizzle 1/4 of the olive oil over each potato. Spread 1/4 of the butter on and within each potato.

Sprinkle with salt and pepper and bake, uncovered, for 45 minutes.

Check for done-ness. If they aren’t fork tender and more cooking time is needed, cover with foil if the edges are getting too dark. Bake until soft.

Remove from oven. Put potatoes on plates and sprinkle with chopped parsley.