Garlic Aioli Dip
Preheat oven to 425F.
Slice a very tiny slice off of each potato so they won’t roll around. Place the cut side of the potato down and in between two takeout chopsticks (or chopsticks you don’t mind nicking with a knife). Using a paring knife make approximately ⅛” slices through potatoes from one end to the other, with the chopsticks stopping you from cutting all the way through. Repeat for remaining potatoes.
Toss sliced potatoes into a bowl, drizzle with oil, and sprinkle with salt and pepper. Toss to evenly coat.
Prepare a large baking sheet with parchment paper and place the potatoes with the initial flat cut side down to prevent them from rolling around.
Bake on the centre rack of the oven for 50-55 minutes until potatoes are golden and crispy on top. While they’re baking, finely chop some chives.
Serve hot with Mother Raw Garlic Aioli and sprinkle with chopped chives.
Mini Hasselback Potatoes
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