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Serves: 6-8
 
Ingredients
  • 6 to 8 russet or yellow potatoes
  • 3 Tbsp butter
  • 1 Tbsp fresh thyme
  • Kosher salt and pepper, to taste
Instructions
  1. Preheat oven to 425°.
  2. Peel the potatoes. Thinly slice each potato crosswise, cutting only ¾ of the way through, so they are still joined at the bottom.
  3. Brush the potatoes with the melted butter and place in a buttered baking dish. Season with salt and pepper. Sprinkle with thyme leaves.
  4. Roast for 30 to 45 minutes or until potatoes are cooked through with a crisped top, basting every 5 minutes with butter. Exact cooking time will depend on the size of the potatoes.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/hasselback-potatoes/