Garlic Hasselback Baby Potatoes

Ingredients

• 2 tbsp salted butter
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, crushed
• 3 springs fresh thyme
• 1½ lb (0.75 kg) yellow baby potatoes
• ½ tsp dry mustard
• ½ tsp salt
• ½ tsp freshly ground pepper
• 3 tbsp chopped fresh parsley

Directions

1. Preheat oven to 425°F.
2. Working with one potato at a time, place potato in between chopsticks on a cutting board. Using chopsticks as a guide, thinly slice potato, being careful not to cut all the way through potato.
3. Melt butter with oil in a cast iron frying pan over medium heat. Add garlic and thyme. Cook, stirring, for 1 minute. Add potatoes, mustard powder, salt and pepper. Stir to combine.
4. Reduce heat to medium-low and cook, stirring occasionally, for 8 minutes. Remove from heat.
5. Bake until potatoes are tender when pierced with a fork and browned, about 15 minutes. Sprinkle with parsley and toss to combine.