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Crispy Hasselback Potatoes
Ingredients
  • 6 small (6 to 7 ounces each) russet potatoes, scrubbed
  • 2 tablespoons olive oil
  • ¾ teaspoon fine salt, divided
  • ¼ cup (2 ounces; 56 grams) unsalted butter, melted
  • 1 teaspoon minced mixed fresh herbs (such as thyme and rosemary), plus more for garnish
  • 2 medium garlic cloves, grated on a Microplane grater (about 1 teaspoon)
  • ¼ teaspoon ground black pepper
  • Flaky sea salt, optional
Steps
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