The roast potatoes we want on on our holiday table are hasselbacks with a whipped herb butter

Is it weird to take your dinner party outfit ethos from a potato recipe? Hasselback potatoes are, like any roasted potato, just right for a holiday meal; but with their graphic, flavour- and texture-grabbing presentation, they raise the bar without trying too hard. And with that whipped herb butter, well, theyre a little something extra without being too extra. Brb, just putting a few things aside in our closet.

Hasselback Baked Potatoes with Whipped Herb Butter

Ingredients

• cup olive oil
• 1 tsp salt
• Pepper, to taste
• 6 cloves garlic, thinly sliced
• 6 red skin potatoes, scrubbed, washed and patted dry

Herb Butter:

• cup salted butter, room temperature
• cup fresh flat leaf parsley
• cup fresh chives
• 2 tbsp fresh rosemary
• 1 tbsp olive oil

Preparation

Preheat oven to 425F degrees. Add olive oil, salt, pepper and garlic to a small bowl and mix well.

Place one potato on a cutting board between the handles of two wooden spoons. Slice into the potatoes at centimetre intervals the wooden spoons will ensure that you do not slice all the way through the potato and help you keep the whole thing intact! Repeat the process on all potatoes.

Place the marinated slices of garlic into the potatoes slits, one slice for every two or three slits. Arrange the potatoes in a cast iron pan or baking dish and drizzle the remaining olive oil marinade over the potatoes, reserving approximately 2 tablespoons. Dont forget to oil the bottoms of the potatoes! Transfer to the oven to bake for 60 minutes, removing from the oven to brush with the reserved olive oil every 15 minutes.

Prepare the whipped herb butter. Add butter, parsley, chives, rosemary and olive oil to a food processor and pulse to chop and blend, pausing to to scrape down the sides of the food processor a few times. Process until the butter is bright green and fluffy.

Serve roasted hasselback potatoes with herb butter on the side.

Tip: If you have extra butter transfer it to a piece of plastic wrap, roll it into a log and freeze for up to 1 month. When ready to use, cut into coin sized pieces and allow them to thaw.