Bacon Basil Hasselback Dutch Yellow Potatoes

Preheat the oven to 425 degrees F, and adjust a rack to the center.Line a baking sheet with parchment paper and drizzle it with olive oil. Set it aside.Wash and dry the potatoes.Use a very sharp knife to slice a sliver off of one of the sides of each potato to make a base. Then make slits approximately ?-inch apart, horizontally, along each potato. (The slits should go about ¾ of the way down -- be careful not to cut all the way through!) Place them on the parchment-lined, baking sheet.Cut the bacon into very small pieces that are about the width and a bit shorter than the height of the slits in the potatoes. Try to use the pieces with the least amount of fat, and try not to use those that are only fat. This is why I say 2 to 3 slices -- it depends on the bacon you're using. (Though it's not necessary, it's easier to cut the bacon if you freeze it first for about 15 minutes.)Very carefully, add one bacon piece you've cut to each of the slits in the potatoes. If it seems too fragile, don't add bacon to the slits closest to the ends.Drizzle a bit more olive oil over the potatoes. Just a bit! (We don't want to make them too greasy -- but, the olive oil will help them brown nicely.Sprinkle with sea and pepper and roast them in the preheated 400 degree F oven until the potatoes are tender, about 30 minutes. (Check them after 20 minutes.)While the potatoes are in the oven, add the basil, garlic and olive oil to a small bowl and mix to blend. Season to taste with salt and pepper. (Here's How to Season to Taste.)Right after you remove the potatoes from the oven, use a pastry brush, or a small spoon to drizzle the basil mixture over each one. Be sure you see it seeping into the slits with the bacon -- a pastry brush will be the easiest tool to help you do so.Place the potatoes on a large platter and serve!