Hasselback Potatoes

Tonight we had Hasselback Potatoes, a Swedish variation on the more familiar baked tuber.

Delicious.

Recipe (adapted from Seasaltwithfood)

• 2 potatoes
• 1 garlic clove, thinly sliced
• olive oil
• butter
• Kosher salt
• pepper
• Parmesan cheese
• sour cream

Rinse potatoes well. Cut thin slices across potatoes, but don't cut all the way through. Insert garlic between slits. Drizzle with olive oil. Scatter butter on top of potatoes. Season with a pinch of Kosher salt and pepper.

Bake at 425˚F for approx. 50 minutes, until crispy on the outside and tender on the inside. Ten minutes before finished, sprinkle with Parmesan cheese. (Some recipes call for bread crumbs at this point, too.) Serve with sour cream if desired.