Hasselback Potatoes

Preheat the oven to 450 degrees

1/4 cup olive oil

2 tbs kosher salt

2 pinches of pepper

1 tbs dried rosemary

1 tbs dried basil

Stir together olive oil, and herbs in a small bowl, and set aside.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. For larger potatoes after slicing halfway through, rotate and start from the other side. Repeat with the remaining potatoes.

Put the potatoes on a baking sheet and brush on the olive oil mixture, making sure to get in between all the slices and on the bottom. Bake until tender and crisp, 55 to 70 minutes depending on desired crispiness. Be gentle in order to not break the sliced potato.

After 30 minutes check and see if too dry you can "baste" again with olive oil mixture and then return to oven.

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