Servings: 12

4 lbs potatoes 4 lbs potatoes
4 oz butter, softened 4 oz butter, softened
2 Tbsp minced chives 2 Tbsp minced chives
2 Tbsp minced parsley 2 Tbsp minced parsley
1 Tbsp minced thyme 1 Tbsp minced thyme
1 Tbsp minced sage 1 Tbsp minced sage
1 garlic clove, finely grated 1 garlic clove, finely grated
1 tsp sea salt 1 tsp sea salt
½ tsp black pepper ½ tsp black pepper
½ c panko ½ c panko

Scrub the potatoes and peel, if desired. To "hassleback", place a potato on a cutting board. Snugly arranged 2 chopsticks or 2 identical round handles of wooden spoons at either side of the potato. (If needed, slice a slim piece from the bottom of the potato so it will sit squarely.) Using a sharp knife, make ⅛-inch slices the length of the potato using chopsticks as a brake, so that while slicing, the blade does not cut all the way through. Be aware of the ends of the potatoes, taking care not to slice all the way through. When finished, the top of the potato will fan out slightly. Place the potatoes in a bowl of ice water to keep them from browning while cutting the others.
In a medium bowl, stir together the softened butter, chives, parsley, thyme, sage, garlic, salt and pepper until when well blended. Fold in the panko. (At this point the butter may be shaped into a wall or stick and refrigerated up to one week or frozen up to 3 months.)
Pre heat the oven to 400ﾟ with the rack in the middle.
Thoroughly dry the potatoes. Using your fingertips, slather the potatoes with about half of the buttery crumbs, taking time to press the mixture between the slices. This will be challenging, as the potato will be stiff and uncooperative. Once the potatoes are buttered, place them in a baking pan, casserole dish or cast iron skillet, filling them snugly in one layer. Place a piece of parchment over the potatoes and cover the dish with foil, sealing it well.
Bake for 30 minutes, remove the foil and parchment, and plunge a fork into the center of the largest potato. It should yield and be soft but not collapse. If it is still too hard, replace the parchment and foil and bake for an additional 15 minutes. If softened, draw the tines of the fork along the top of each potato to found the slices. Plop nuggets of the remaining butter-crumb mixture over the top of each potato. Bake, uncovered, for an additional 15 to 20 minutes, until the potatoes are soft and yielding and slightly crisped on the surface. Spoon the melted or butter from the pan over the top of the potatoes and serve.