Hasselback Red Potatoes with Shallot Herb Butter
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.
- Preheat oven to 375°F. In a small bowl, combine shallots, butter, thyme, sage, pepper and salt.
- 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.