Delicious Rosemary Garlic Hasselback Potatoes

Hasselback Potatoes
These are so delicious and very simple to prepare. Change up the seasoning blend depending upon what you are serving them with. Take a moment to read the notes below before preparing this recipe.
Ingredients
5 Large Potatoes, peeled or skin on and scrubbed
¼ c. Oil, additional for rubbing on potatoes (use whatever oil you prefer, I used avocado)
¼ c. Butter
2 Stems of Fresh Rosemary, washed and dried
2 tsp Dried Parsley
3 Cloves Garlic, crushed
2 Tsp. Salt and Pepper, additional seasoning to taste
Preheat oven to 425F
Slice off the bottoms of the potatoes so they can lie flat without rolling around. Grab two wooden spoons or something similar that is about ¼ inch in thickness, and place them along the sides of the potato. These will stop you from slicing the full way through the potato. Using a sharp knife, slice the potatoes every ⅛ inches down the length of the potato. Slice all 5 potatoes and place them on a parchment lined baking sheet.
Drizzle olive oil over each potato and rub all over. Do not worry about getting between the slices, you will do that later, after they open up. Season the potatoes with salt and pepper and place in the preheated oven. Set your timer for 30 minutes.
Prepare your seasoned butter by adding the butter, oil, crushed garlic, parsley and rosemary in a small saucepan on medium low heat. You want the herbs and garlic to slowly release into the butter on a slow simmer.
After the potatoes have baked for 30 minutes, remove from the oven and baste with your butter. Set the timer for 10 mins and place back into the oven. Season again after 10 mins and place into the oven for the final 10 mins.
Your potatoes should be golden and delicious. Check for doneness by inserting a fork into the potato to ensure they are cooked through and check for a final seasoning of salt and pepper.
Serve immediately!
Notes:
These are best served immediately.
Best choice of potato is russet or yukon gold. A potato that is starchy and not prone to falling apart when cooked
Add whatever herbs or spices you like and make this recipe your own.
In place of oil and butter you can use bacon fat, ghee or brown butter.
They are most often served with the skin on but I do not like potatoes with the skin on unless they are organic.
Try seasoning your butter with; sage, tarragon, paprika, dill, basil, thyme, parmesan reggiano, jalapenos.
Toppings; sour cream, pesto, chili, cheeses, bacon.
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