Hasselback Potatoes

RECIPE:

1 large garlic clove, smashed
2 Tbsp. olive oil, divided
3 Tbsp. unsalted butter
3 large garlic cloves, sliced
3 medium Russet potatoes
1/2 tsp. saffron

Simmer smashed garlic, 1 Tbsp. olive oil and a bit of butter in a small saucepan over low heat until ingredients are blended.

Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three-quarters of the way through the potato. Be careful not to cut completely through the potato.

Drizzle garlic-butter-oil mixture over the potatoes and bake about 45 minutes in a 425 oven until the exterior is crispy and the interior is soft.

While potatoes are baking, heat sliced garlic in remaining olive oil in a saucepan over low heat and crumble saffron threads into the mixture. Slowly bring the oil to a low simmer and when garlic slices are golden, remove pan from heat to infuse the oil until the potatoes are done.

When potatoes have finished baking, strain saffron-garlic oil through a strainer. Drizzle about a tablespoon of oil over each baked potato and serve.

Thanks to the Idaho Potato Commission and Chef Paul Kahan for the inspiration.