Hasselback Potatoes

1. Preheat the oven to 425F
2. Wash and dry your potatoes. You'll need a sharp knife to make thin slices across the whole potato, without cutting all the way through to the other side. (You want the potato to remain whole.) You can use a couple of chopsticks to help with this ~ they prevent your knife from cutting all the way through the potato. See the post for visuals.
3. Brush the potatoes with olive oil. Fan the potatoes out with your fingers to allow the olive oil to penetrate into the slices. Sprinkle with sea salt and slide into your preheated oven for about an hour or so, until completely crisp on the outside and tender inside.
4. Baste every 20 minutes or so as the potatoes bake. I start out using olive oil, but switch to my lemon garlic butter for the last 20 minutes. Your slices will have separated during baking so all that luscious butter can go deep.
5. Once the potatoes are tender (you can check with the tip of a sharp knife) give them a final slathering with lemon garlic butter and serve asap.

make the lemon garlic butter

1. Melt the butter in a small saucepan and add the garlic, lemon and salt.
2. Simmer gently for a couple of minutes, then add the parsley and take off the heat. Note: if the butter starts to re-solidfy before you finish using it, just put it back on the heat to warm it.