Hasselback Potatoes with Lemon and Roasted Garlic

• Vegetarian
• Gluten free

• Produce

  • 4 liter Baking potatoes
  • 4 Garlic, bulbs
  • 1 Lemon, Fresh
  • 1 Parsley, fresh

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 6 tbsp Butter

Found on layersofhappiness.com

Ingredients

• 4-6l baking potatoes
• 6 tablespoons butter, sliced thinly
• salt and pepper to taste
• 4 garlic bulbs, slice the tops off so that the garlic cloves are just barely exposed
• fresh parsley
• fresh lemon, for serving

Directions

• Preheat oven to 400 degrees F. Slice the potatoes thinly (~1/8 inch) without cutting all the way through. Place the potatoes on a baking sheet or in a baking dish, stuff the sliced butter in between a few of the cuts in the potatoes. Disperse the garlic bulbs and season potatoes and garlic with salt and pepper and drizzle with olive oil. Tent foil and roast in oven until potatoes are crispy on the top and tender in the middle, about 1 hour. Remove foil after the first 35 minutes. Sprinkle the potatoes with fresh parsley and squeeze fresh lemon over top. Serve topped with sour cream, if desired.