How to Make Curried Hasselback Potatoes with Fresh Herbs

• 3 pounds Yukon Gold potatoes
• 1/2 cup olive oil
• 2 teaspoons curry powder
• 2 cloves garlic, chopped

Kosher salt, as needed

Fresh thyme, chopped, for garnish

Fresh parsley, chopped, for garnish

1. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
2. To "Hasselback" the potatoes, slice off a thin layer from the bottom of the potato so you have a flat surface.
3. Place the potato cut side down on a cutting board and place a chopstick on each side. Using a sharp knife cut vertical slices from one end to another, being careful as to not cut all the way through. Repeat with all the potatoes.
4. In a small bowl combine olive oil, curry powder, chopped garlic and salt.
5. Brush potatoes with ⅓ of olive oil mixture. Bake for 30 minutes, then remove from oven brush with another ⅓ of olive oil mixture. Return to oven and bake for 30 minutes more. At 1-hour mark remove from oven and baste with remaining olive oil. Bake for 15 minutes more, or until golden brown and tender.
6. Transfer baked potatoes to a platter, garnish with herbs and more salt. Serve hot.