Hasselback Potatoes

So easy and yummy is this one.

All you need:
Russet potatoes, one per person
Garlic, at least one clove per potato
Butter, 1 tablespoon per potato
olive oil
coarse salt
pepper

Scrub your potatoes till they shine.
Thinly slice the potato into rings but DO NOT cut all the way through. The sliced need to stay hooked together.
Between each slice of potato stuff a thinly sliced piece of garlic.
Douse the potato in olive oil, salt and pepper and put a pat of butter on top.

Bake at 425 degrees for at least 55 minutes. You'll probably need to cook them longer than that though, because every 15 minutes or so you need to open the oven and baste the potatoes in the butter/olive oil that's floating around on the pan.  The recipe I first discovered said to cook these on a cookie sheet.  But, I think something deeper so that the butter and oil stays closer to the potato (a bread pan perhaps?) might be a better idea.

Once the potatoes are knife soft and thoroughly cooked, remove from the oven and tent with foil for 5-10 minutes. Add a little extra butter, salt and pepper and enjoy.

(Recipe adapted from www.joythebaker.com)