Hasselback Potatoes with Garlic

I imagine that the Hasselback potato recipe at  SeaSaltWithFood gets a lot of traffic.  Why wouldn't it?  The photo of a thinly sliced but still intact potato, golden and crispy, draws the stomach's eye in instantly.  A quick read shows that not only is the presentation striking, the recipe is easy as can be.  I couldn't resist.

My version is nearly identical but adds a little cayenne pepper because I live in Louisiana and Kid Cayenne is a bonafide Cajun, so that's just how we roll.

Preheat oven to 425˚F.

Potatoes
Approximately 1 clove of garlic per potato  (if you are a garlic lover, as we are.  Less if you are not)
Olive oil
Cayenne pepper(optional)

Kosher salt
Freshly ground pepper

Butter (optional)

Take each potato, in this case I used Yukon Gold, and make thin slices in it without cutting all the way through, as evenly spaced as you can manage.  Helpful tricks include placing the potato in a wooden spoon or setting it between two chopsticks as you cut.  This provides a guide that prevents you from cutting through the potato.  I found it easier than I thought it would be not to cut through.  I went about 2/3rds of the way through the potatoes using a very sharp chef's knife.    I tried the spoon trick and found it easier to just do it by hand, but your mileage may vary.

Once you have cut the potato, slide thin slices of garlic clove between each slit of potato.  You can put less garlic if you like.  You can put no garlic if you like.  The garlic only affects the flavor of the potato, not the way it will cook.  Place potatoes in a baking pan and drizzle with olive oil.  Season with salt and pepper and a very light sprinkle of cayenne.  Bake in oven for approximately 45 minutes for medium sized potatoes.  Finished potatoes should be soft enough to slide a fork through on the inside, but golden and crispy on the outside.  Dot with a bit of butter at the end, if you like.

They are delicious and adorable.