Hasselback Potatoes

Ingredients:

Several nice baking potatoes
Olive Oil to coat roasting pan

Marinade ingredients:

2 tablespoons of Butter
2 tablespoons of Olive Oil
2 teaspoons of Rosemary ground to powder
1 teaspoon of Black Pepper freshly ground
1/4 teaspoon of Onion Powder
1/2 teaspoon of Garlic Powder
1/4 teaspoon of ground Sage powder
1 teaspoon of Salt

Preparation:

Slice a thin layer off one side of each Potato so they will sit flat on the cutting board

Use spacer blocks on the front and rear edge of the Potato so that you may cut a series of slices that remain connected at the base.

Place the Potatoes in a oiled pan and bake them at 350 degrees F for 20 minutes.

Melt the Butter and mix in all the marinade ingredients and set the mixture aside while the Potatoes bake.

After the 20 minute interval remove the Potatoes from the oven. The slices will have begun to pull away from each other. Brush the marinade on to the Potatoes. Try to direct the marinade down in between the slices.

Return the Potatoes to the oven. Remove them at 15 minute intervals, each time gathering the marinade from the bottom of the pan and brushing it back over the Potatoes. Continue to repeat this every 15 minutes for a total of 1 - 1/2 hours.

Drain or pour off the excess marinade mixture and place the Potatoes back in the oven to dry out. Let them bake an extra 20 minutes.

Remove the Potatoes from the oven and serve immediately or cool and store for later use.

Try not to eat them all at once.