CRISPY ROASTED GARLIC-HONEY BUTTER HASSELBACK POTATOES!

•Gosh these are too good!

For the garlic:

1 head garlic, top sliced off

Olive oil

Salt

Pepper

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For the potatoes:

5 medium gold potatoes, washed

Olive oil

Salt

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For the butter:

3 tbsp unsalted butter, melted

1 tbsp fresh thyme

1/2 tsp salt

Roasted garlic (from above)

1 1/2 tbsp honey

1/2 tsp paprika

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Optional for serving:

Sour cream (mixed with chives)

Chopped fresh cilantro

Toasted pine nuts

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Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.Make the garlic. Add the garlic to a piece of parchment paper, drizzle the cut part with olive oil and season with salt and pepper. Wrap the head of garlic in the parchment and place in the oven for 30-35 minutes, or longer if needed. Prep the potatoes. Use chopsticks on either side of your potatoes, then thinly slice small slices all the way down the potatoes. Carefully cut almost all the way through without actually cutting them through. Place the potatoes on the sheet pan, drizzle with olive oil and season with salt and pepper. Place in the oven for 50 minutes. When the garlic is done, make the butter. Add the butter, thyme, salt, roasted garlic, honey and paprika to a small bowl. Mix to combine into a chunky paste.Remove the potatoes from the oven and spoon the butter mixture over each potato. Brush the tops to coat and allow some of the garlic to get in between the layers. Bake for another 30-40 minutes, until they are cooked fully and crispy.Serve over sour cream and topped with chopped cilantro and pine nuts, if using.