I am so happy to say our heat wave has ended here in NY. It is still a tad humid by us but that comes with the territory of beach life. There is nothing better than an ocean breeze at night coming off the bay it literally drops 20 degrees. I was also happy to be able to put my oven on again. I was a little grilled out. I have never made hassselback potatoes so I came up with this version. They were delicious. I love basil, garlic and butter of course, they go oh so well together.
6 Russet Potatoes
3-5 Cloves, garlic, thinly sliced
1/2 Stick Butter
2 Tablespoons Olive Oil
Salt And Pepper
1/2 tsp. Garlic Powder
4 tablespoons finely chopped fresh basil
Preheat your oven to 400 degrees F.
With a sharp knife, carefully make several slits in each potato, making sure not to cut completely through. Place a few slices of garlic and 2 tablespoons of the basil in the slits of each potato. Set extra basil aside.
Mix together the melted butter and olive oil. In a large bowl, gently toss the potatoes with the butter mixture.
Place the potatoes on a baking sheet that has been sprayed with nonstick spray. Sprinkle with kosher salt and pepper.
Bake for 1 hour, or until potatoes are crispy on top and cooked through. Sprinkle with remaining basil.