A fun side dish for any weekday meal and a great addition to your holiday meals and special gatherings.
Notes: One simple way to cut Hasselback Potatoes is to place them between two wooden spoons or chopsticks; when you slice down, the spoons/chopsticks will stop you from cutting all the way through. An alternative to fresh herbs is to sprinkle your Hasselback Potatoes with a crumbly bread and roasted hazelnut topping. To prepare the topping, simply break up old bread and roast it in the oven with raw hazelnuts and fresh thyme at 350°F for 10 minutes. Once baked, add to food processor and pulse until you reach the desired consistency, then top the hot Hasselback Potatoes after the last basting and bake an additional 15 minutes (steps 7 and 8).