Whole30 Hasselback Potatoes
Servings: 6 people
Ingredients
- 6 Yukon gold potatoes (medium-sized)
- 3 tbsp ghee (or butter if you prefer)
- 4 cloves garlic, minced
- 1/4 tsp herbs de Provence
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
Instructions
- Preheat oven to 400 degrees.
- Carefully slice, without slicing all the way through, 1/4-inch slices into the potatoes like an accordion. To ensure you do not cut all the way through, I recommend placing chopsticks on your cutting board with your potatoes in between and carefully slicing until your knife hits the chopsticks. Place the sliced potatoes on a baking sheet and briefly set aside.
- In a small, microwave-safe bowl, gently melt ghee. I like to put mine in the microwave for 10-15 seconds.
- Once melted, combine with garlic and herbs de Provence and mix until well combined.
- Spoon ghee mixture evenly amongst all the potatoes, opening the potatoes by spreading out the layers gently with your hands and spooning the mixture to seep in-between the thin layers.
- Go back through with your hands and gently rub the mixture into the potatoes so they are evenly coated all over the tops of the potatoes. Sprinkle each of the potatoes generously with kosher salt and pepper.
- Place into oven, uncovered, until potatoes are tender in the center and crisp on the edges, about 30 minutes.