Hasselback potatoes

I hardly ever make potatoes but occasionally a recipe will catch my eye and I'll try it out. This was a joint effort of Scott and myself:

3 whole russets, washed with peels on

3 cloves of garlic

2-3 tbs butter or margarine

salt and pepper

olive oil for drizzling

Slice the potatoes most of the way through (leave about a 1/4 inch of whole potato on the bottom) into ~3mm slices width-wise. Slice your garlic thinly and tuck it in between your potato sections. Shmear with butter (if it is stick butter break it up and put it in between slices like the garlic). Drizzle with olive oil. Bake in a 425 degree oven for about an hour until they are crispy on the outside and tender on the inside. Very unhealthy, very awesome. It should look like the picture at the top.