Hasselback Potatoes with Herb Yogurt Sauce

Potatoes are probably the most common side for any dish. Especially because it can be presented/cooked in many versatile ways: mashed potatoes, fries, baked loaded potatoes, etc.
So we wanted to try something different.  This technique is called "hasselback." It's simply requires you to cut the potatoes into thin slices, but not all the way so the base is holding your slices together. It looks fun and beautiful on a plate!

Ingredients:
4 red potatoes
6 tbsp. butter (melted)
2 shallots (chopped)
2 cups plain Greek yogurt
a bunch of rosemary
6 large basil leaves

Instructions: 
1. Preheat oven to 425 degrees Fahrenheit.   
2. On a cutting board, cut your potatoes in thin slices, about 1/4 inch, but not all the way down, so the slices stay connected by the base of the potato. 
3.  Place potatoes in a baking dish or baking sheet.
4. In between the layers, pour melted butter, and sprinkle some shallots. 
5. Season with salt and pepper, and some rosemary. 
6. Place potatoes in oven, and cook for 1 hour. 
7. Meanwhile, make the yogurt sauce. 
8. Combine yogurt, chopped rosemary and basil. Season with salt and pepper.