Hassleback Potatoes

I personally really enjoyed these...B said he preferred traditional baked potatoes.  He was probably just in a baked potato mood and not feeling like trying new things.  I'll try them again soon :)

Hassleback Potatoes

Ingredients:

• medium sized potatoes (about 1 per person)
• 1 clove fresh garlic, very thinly sliced
• butter
• coarse salt (sea or kosher)
• pepper
• sour cream (optional)
• dill (optional)
• fresh chives (optional)

Directions:

1. Preheat oven to 400 degrees. Lay each potato on its flattest side. With a potato peeler, peel the skin off the tops of each potato, but leave the bottoms of the skins in tact.
2. Take a sharp knife, and very carefully cut thin slices all along the tops of the potatoes, about two thirds to three quarters of the way down. Be careful not to slice all the way to the bottom. Slide a garlic slice or two into a couple of the slits of each potato.
3. Place potatoes on a parchment paper lined baking sheet. Dab the tops of the potatoes with butter and drizzle with olive oil. Sprinkle with salt, pepper and Italian seasoning.
4. Bake for 1 hour, or until the tops are golden and crispy. Dollop with sour cream, and garnish with dill, chives, and more Italian seasoning.
    

My changes:

• If there was any problem with this, it was that it wasn't quite flavorful enough without the extra additions at the end.  I don't think I tried it with the dill, because I was looking more for a traditional flavor.  I think next time I would just add more butter and garlic to the potatoes as they cook.  It definitely wouldn't be hard to fix that tiny problem.