Garlic Roasted Hasselback Potatoes

Name: Garlic Roasted Hasselback Potatoes
Yield: 12
Ingredients: 4 pounds baby white and red potatoes; 1 Vidalia or other sweet onion, cut into wedges; 16 to 20 cloves garlic, smashed; ½ cup extra-virgin olive oil; 3 tbsp unsalted butter, melted; 4 tsp dried rosemary; 4 tsp dried thyme; 1 tsp salt; 1 tsp black pepper; Fresh thyme, for garnish

These Hasselback potatoes are dressed simply with sweet onions and garlic and are ideal for any special occasion.

Potatoes prepared in the Hasselback style are cut halfway through into thin fanlike slices, adding an elegant touch. This side dish is dressed simply with sweet onions and garlic and is ideal for any special occasion.

Makes 12 servings

Ingredients

4 pounds baby white and red potatoes
1 Vidalia or other sweet onion, cut into wedges
16 to 20 cloves garlic, smashed
½ cup extra-virgin olive oil
3 tbsp unsalted butter, melted
4 tsp dried rosemary
4 tsp dried thyme
1 tsp salt
1 tsp black pepper
Fresh thyme, for garnish

Directions

Preheat oven to 425°F. Place each potato between the handles of two wooden spoons and carefully make vertical cuts every ⅛ inch without cutting all the way through the bottom of the potato.
On two rimmed baking pans, arrange potatoes, onion wedges and garlic. Drizzle with olive oil and melted butter; sprinkle with rosemary, thyme, salt and pepper. Bake 45 to 50 minutes or until potatoes are tender. Slightly cool in pans on wire racks. Transfer to a large shallow serving bowl. Garnish with fresh thyme, if desired.