Herby Hasselback Potatoes
Simple herbed potatoes, stuffed with fresh thyme and rosemary and finished with a sprinkle of salt and pepper.
2 Yukon Gold Potato
1 tsp Olive Oil
6 sprig Fresh Thyme
4 sprig Fresh Rosemary
2 tsp Lemon Juice
to taste Sour Cream
to taste Salt and Pepper
Lay each of the Yukon Gold Potato facedown on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Stuff Fresh Thyme and Fresh Rosemary between potato slices. Set in a parchment paper-lined slow cooker and brush with Olive Oil. Cook on high for 3 hours, or until potatoes are soft.
Serve potatoes warm, topped with Sour Cream, Lemon Juice, Salt and Pepper. Enjoy!