Hasselback Potatoes

I have seen these countless times while recipe searching online.  I've had them saved in my "to do" file for years too!  Funny thing is, the second Nick saw them he decided they looked delish and wanted to make them.  Tonight he cooked dinner, and these were on his menu.  I'm sorry I haven't made them sooner!  They were so easy, and they were so so so good!  Nick and I both agreed that these are a "must make again."

Ingredients:
2-4 Russet Potatoes (depending on the number of people you are cooking for)
2 Tbsp butter
2 Cloves of garlic (fresh cloves are so much better in this one than garlic pwdr)
2 Tbsp garlic oil
Sea salt
Pepper

Directions:
*Clean the skins of your potatoes.

*Take your potato and cut a bit of one side off so that it lays flat if need be.  If it doesn't need to be trimmed don't worry about it.

*Take 2 wooden spoons and place one on each side (long ways) of the potato.

*Take a sharp knife, and cut the potato every 3-4 centimeters so that it is in small slices, but still all attached at the bottom part.  This is what the spoons are good for; ensuring you don't cut all the way through.

*Spray a baking sheet with baking spray.

*Put your potatoes on the baking sheet.

*Put the butter over the tops of the potatoes.

*Cut your garlic into tiny slices.

*Stick the garlic slices into the potato slices here and there.

*Take your oil and spread it over the tops of the potatoes.

*Put salt and pepper over the tops of the potatoes.

*Bake in a pre-heated oven at 425*F for 40 minutes.

*After 40 minutes, broil the tops for about 5 minutes in the oven to make them a bit crunchier.  So yummy!