Crispy Hasselback Potatoes (w/ Yukon Gold Potatoes)

Step 1

Preheat the oven to 425°F and line a sheet pan with foil. In a small bowl, combine the oil, garlic, spices, and salt. Set aside.

Step 2

Line up two chopsticks on either side of a potato. Using a sharp knife, cut ⅛-¼ inch slices, leaving about ¼ inch intact at the bottom of the potato. The chopsticks should stop the knife at the right height.

Step 3

Using a silicone brush, coat the potatoes with the oil mixture, making sure to gently open the slices and drip the oil in between. At the end, brush the tops and sides thoroughly.

Step 4

Bake on the prepared sheet pan for 50-65 minutes, or until they are golden brown on the edges and tender in the middle.