Hasselback Potatoes

• 12 Yukon Gold potatoes
• 2 Tbs. canola oil or olive oil
• Coarse sea salt and freshly ground pepper, to taste
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted

Fresh chives and chive blossoms for garnish (optional)

1. Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. Using a sharp knife, cut each potato crosswise into 1/8-inch (3-mm) slices, cutting only three-fourths of the way through the potatoes so they stay intact. Place the potatoes, sliced side up, on the prepared baking sheet. Drizzle with the oil and season generously with salt and pepper.
3. Transfer to the oven and roast, basting the potatoes occasionally with the melted butter, until browned on the outside and tender in the center, about 1 1/4 hours.
4. Garnish the potatoes with chives and chive blossoms and serve immediately. Serves 12.
5. Williams-Sonoma Kitchen