Hasselback Red Potatoes with Shallot Herb Butter

cleaneatingmag.com
serves 6
Put a Swedish twist on your spuds with this centuries-old technique that yields a dish similar to a baked potato but with slits cut into it for the buttery toppings to drip down into and cover every delicious crevice. 
Ingredients

• 1 small shallot, minced
• 1/4 cup 
organic unsalted butter, room temperature
• 1 tbsp fresh thyme leaves
• 1 tbsp 
chopped fresh sage
• 1/2 tsp ground black pepper
• 1/4 tsp sea salt
• 6 red potatoes, scrubbed

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Preparation​

1. Preheat oven to 375°F. In a small bowl, combine shallots, butter, thyme, sage, pepper and salt.
2. Make 10 to 12 deep slits crosswise in each potato, being careful not to cut all the way through. Smear 2 tsp butter mixture into slits of each potato. Wrap each potato in a square of foil and place on a baking sheet. Bake until potatoes are tender, about 35 to 40 minutes.

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