Mini Hasselback Potatoes

Wash the potatoes

Take either two pencils, two cutting boards, or chopsticks, and place them apart enough so that a potato can fit between them while touching the counter/ cutting board.

Place a potato between the two boards/pencils/chopsticks, then cut the potatoes, not all the way through but to the boards/pencils/chopsticks. You want to cut enough that there are separate slices but you want the potatoes still intact. The boards/pencils/chopsticks are there as a safe guard so you do not cut all the way through the potato.

Once all the potatoes are cut, place on a baking sheet

Brush oil on all the potatoes and sprinkle them all with salt.

Bake in the oven at 400 for 25-30 minutes

Melt 2 tablespoons of butter and brush the top of all the potatoes once they are out of the oven.

Finely chop chives 

Brush all the potatoes with the butter.

Add potatoes to the serving dish and then top with chives.