Hasselback Potatoes

Peel potatoes, I used Russets that were in similar sizes to ensure even cooking

Grab a set of chopsticks, you know you have a stash of them in a kitchen drawer

Make sure that you place the flattest side of the potato on your cutting surface then place a chopstick on either side as shown above.  This will help prevent cutting all the way through the potato - essentially you are cutting 3/4 of the way to keep all those slices together for baking

Here is what it looks like once the potato is sliced

Another view

Chop flat leaf parsley and dill

Peel 3-4 cloves of garlic

Microplane or mince or press the garlic and add it to the herbs

Salt, black pepper and Olive Oil is all you will need to 'dress' the potatoes

Put about 1/4 cup of olive oil in a bowl, add salt & black pepper to taste.  Remember that potatoes don't have much flavor and are enhanced with salt & pepper

Add herbs and mix well

Place each potato in the bowl and roll around to get complete coverage

Poke some of the mixture between the slices

Place on 1/4 sheet pan and bake at 385 degrees F till cooked through and begin to crisp up around the edges

One small addition of a sprinkling of shredded cheese about 5 minutes before pulling them out makes the yummiest topping.  I cheated slightly and put them under the broiler because I needed the steak to go under the broiler anyway.  It was a resounding success, even the Chihuahua has some of the potato.  Paulie's and mine favorite part was the bottom which got crispy and all the flavor from the herb and garlic rub melted right in.  Will definitely make these again, maybe for the next Family Dinner using smaller young potatoes.