Hasselback Potatoes

This show-stopper of a side dish has so much flavor and makes a wonderful accompaniment to a piece of grilled steak.

PREP TIME: 15 minutes
COOK TIME: 45 minutes

8-10 medium-sized Yukon Gold Potatoes, scrubbed clean
1 onion, sliced into wedges
1 jalapeño pepper, cored, seeded and sliced
2 cloves garlic, minced
3 tablespoons butter
Salt and pepper, to taste

Slice potatoes cross-wise at 1/8" intervals, leaving the bottoms of the potatoes intact. Arrange potatoes, cut side up, in a baking dish.

Melt butter in a small bowl in the microwave. Stir in garlic. Using a pastry brush, baste the insides of the potato slices with the butter, making sure not to break the potatoes apart from the bottom.

Place onion wedges into baking dish with potatoes along with jalapeños. Pour remaining butter over onions. Season with salt and pepper.

Roast in a 400 F oven for 35-45 minutes, until potatoes are fork-tender. Serve warm.