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Preheat your oven to 425F degrees.
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Wash and scrub the potatoes, and dry them thoroughly.
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There's a lot of different ways to cut the characteristic Hasselback slits into the potatoes, I use a plastic lid from a food storage container. Lay the potato next to it, and the knife will hit the plastic before you can fully cut through the potato.
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Place the potatoes into a bowl with cold water, to rinse away the excess starch. Be sure to gently separate the petals to allow the water to wash away all the excess starch between them.
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Dry the potatoes, then tuck the sliced garlic and chopped herbs between the petals, distributing them evenly.
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Liberally salt the potatoes with the truffle salt, making sure to tuck some into the layers.
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Place the potatoes into a baking sheet, and dab them with a pat of butter. I like creating aluminum foil nests for the potatoes to cook in, this helps contain the melted butter, and making basting them a breeze.
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Bake the potatoes for 1 hour, basting every 15 minutes with the melted butter to get them extra crispy.
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Top each potato with a tablespoon of the pesto, and serve hot.