Herby Hasselback Potatoes
Simple herbed potatoes, stuffed with fresh thyme and rosemary and finished with a sprinkle of salt and pepper.
2 Yellow Potatoes
1 tsp Olive Oil
6 sprig Thyme
4 sprig Rosemary
2 tsp Lemon Juice
to taste Sour Cream
to taste Salt and Pepper
Lay each of the Yellow Potatoes 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 Thyme and 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!