Raghavan Iyer’s Hasselback Potatoes with Cardamom Butter · Faith Middleton's Food Schmooze

Ingredients

• 4 large russet potatoes ((each 3/4 to 1 pound))
• 4 tablespoons (1/2 stick) salted butter (at room temperature)
• 4 bay leaves ((optional))
• 4 large cloves garlic (finely chopped)
• 8 green or white cardamom pods (smashed)
• 2 tablespoons finely chopped fresh lemon thyme
• 1 teaspoon coarse sea or kosher salt
• 1 teaspoon coarsely cracked black peppercorns