Hassleback Potatoes

 

Preheat the oven to 425 degrees. Line a baking pan with parchment paper. 

Put your potatoes on a cutting board between to metal straws (or something similar). Slice very thinly, without cutting all the way through the potato. 

Put the cut potatoes on the baking pan. Drizzle with olive oil and salt and paper. Use your hands to coat the olive oil around the whole potato. 

Bake for about 50 minutes. 

In a bowl, mix together 1/2 cup softened butter, 1 Tbsp minced garlic, 1/2 tsp salt. After the potatoes have baked for 50 minutes, take them out and spread the butter over them, making sure to get butter in the slices. 

Bake for another 20 minutes, or until the potatoes are crisp on the edges and tender in the middle.