Hasselbacks potato

Makes 4 portions

4 ea Large Russet potato (bakers)

4 Tbls Ghee, or avocado oil

1-2 tsp Salt, preferably a finer salt

2 Tbls Whole butter, unsalted

1 1/2 tsp Freshly ground black pepper

Preheat the oven to 375-400°F

Wash and scrub the potato. Cut one 1/4" slice lengthwise so the potato can sit on the cutting board and not move while cutting the slits in the potato. See the picture to the left.

Once the potatoes have been cut, gently pull the slits apart, like you're opening a book, and season with salt and pepper.

In a medium roasting pan, place the potato and add the ghee on top. The potato should be snug within the pan.

Gently press the ghee in between the cuts.

Roast in the oven for one hour; if they tend to become too dark, cover with aluminum foil.

Poke the potato with a cake tester or a knife to check for doneness; it should have almost no resistance, except on the outside.

Add butter, garlic, and thyme to the pan, tilt it, and spoon the now melted ghee on top. Make sure the garlic and thyme are submerged in the butter, so the Ghee gets the flavor. Spoon over the potato (basting it) a few times.

Put back in the oven and allow the butter to become slightly brown.

I know it is a lot of butter and fat, but you want a crunchy exterior and a buttery soft interior of the potato.

After about 5 minutes, bring out and baste the potato with the now-browned butter.

That should be it. Allow to cool down slightly in the butter before serving.

Optional

3-4 sprigs of Thyme

1/2 Garlic bulb

Crust

1 cup Panko

3-4 Tbls Olive oil

1/2 cup picked parsley leaves

2 Tbls Grated Parmesan cheese

If you have a mixer, add all ingredients to it and pulse a few times. If the bread crumbs are not “wet” from the oil, add a bit more; this will prevent the crust from burning.

Add the crust to the potato and either bake it in your oven at 400°F until golden, or use the broiler on a low, not high, setting. The low setting will take a little bit more time, but it will crust up and not burn.