CLASSIC HASSELBACK POTATOES
1 small Russet potato per person
Extra-virgin olive oil……………………………….….Kosher salt
Butter, melted………………………………………..…black pepper
Fresh (chopped) or dried herbs (whatever you like)~parsley, rosemary, oregano, thyme, cilantro, basil are all good ~ about 1/2 to 1 tsp. per potato
(Amounts will vary depending on how many potatoes you do ~ allow about 1 tsp. olive oil and 1 TB butter per potato)
***
Preheat oven to 425. Line a baking sheet (or foil pie pan for just 1 or 2 potatoes) with foil. Set aside. ** Mix the melted butter and olive together in a small bowl and set aside.
Wash and scrub each potato; then pat them dry with a paper towel. Next, slice off a small section on the bottom of each potato (so they each have a flat bottom) ~ this will make slicing through them easier later & they won’t fall over during baking. **
Put each potato on the counter (flat side down) and put a chopstick, knife or other utensil on both sides of it (a wooden ruler on each side works well too). Now, slice down through each potato ~ 1/2" slices across the potato (your knife will stop at the chopsticks/rulers, so you won’t slice all the way through each potato).
Brush each sliced potato generously with the butter & oil ~ then sprinkle with Kosher salt, pepper and herbs. (I also stuck some little pieces of fresh parsley between the slices, to help it open up a little during baking.) Make sure you get between the slices! (You can do this to the sliced off bottoms too). Bake for 30 minutes. ** Baste again with olive oil & butter, and bake for another 15-20 minutes.
VARIATIONS: You can add grated Parmesan Cheese, shredded orange or white cheese, garlic powder, crushed garlic ~ just sprinkle on top and between the slices before baking.