Basil Butter Hasselback Potatoes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 whole Russet Potatoes
• 5 cloves Garlic, Peeled And Sliced
• 4 Tablespoons Freshly Chopped Basil, Divided
• ½ sticks Butter
• 2 Tablespoons Olive Oil
• ½ teaspoons Garlic Powder

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Lightly oil a baking dish or sheet pan.

2. Scrub the potatoes and pat dry. Slice each potato crosswise into thin slices, cutting down about three-quarters of the way through and leaving the base intact so they fan out. Tuck garlic slices between some of the cuts.

3. Melt the butter in a small saucepan over low heat. Stir in the olive oil, garlic powder and half of the chopped basil.

4. Place the potatoes cut side up in the prepared dish. Brush or spoon the basil butter generously between the slices and over the tops.

5. Roast for about 45 minutes, basting with the remaining butter mixture every 15 minutes, until the potatoes are tender when pierced with a knife and the edges are golden.

6. Sprinkle the remaining basil over the potatoes and serve hot.