Hasselback Potatoes - this simple dish brings a terrific textural contrast and is a must make side dish!

Hasselback Potatoes - this simple dish brings a terrific textural contrast and is a must make side dish!

These potatoes are full of interesting textural contrast! Crispy on the edges and so fluffy and tender on the inside. Smothered with melted butter and topped with optional cheese. Absolutely delicious!

Furthermore, other than spending a few minutes carefully slicing these at first, these potatoes bake unattended for most of the time and are quite simple to make.

So let’s get cooking!

A simple hasselback potato is always delicious as is, but why not add some Parmesan and chives or Cheddar and green onions, serve with a bunch of sides, yum! But whatever you do, make sure to season these well with salt and pepper!

Yields4 Servings

 4 large Russet potatoes
 4 tbsp melted butter, divided
 1 tbsp olive oil
 salt and pepper to taste
 Other optional ingredients to add at the end: grated cheese, Parmesan cheese, spices, herbs, etc.
 Serve with sour cream, sliced green onions, bacon bits, etc.

1

Heat oven to 425°.

Wash and dry potatoes. Set potatoes between 2 chopsticks, so that you can slice them thinly (around 1/8-1/4 inch in between slices,) leaving the bottom 1/4 of the potato unsliced (with the chopsticks being your guide and assurance to stop slicing all the way.)

2

Brush your potatoes with 2 tablespoons of butter, ensuring to get some of it in between the cuts. Brush the potatoes all over with olive oil. Season with salt and pepper liberally. Bake in preheated oven for about 40 minutes then remove from the oven and brush with the remaining 2 tablespoons of butter, again ensuring it gets in between the cuts.

Place back into the oven and bake for another 25-35 minutes (total time should generally be just over an hour), until the potatoes are cooked and could be easily pierced with a fork and the tops of the potatoes are crispy. If desired, add other things at this time (cheese, Parmesan cheese, herbs, spices) and bake for another 5 minutes or so until melted.

Ingredients

 4 large Russet potatoes
 4 tbsp melted butter, divided
 1 tbsp olive oil
 salt and pepper to taste
 Other optional ingredients to add at the end: grated cheese, Parmesan cheese, spices, herbs, etc.
 Serve with sour cream, sliced green onions, bacon bits, etc.

Directions

1

Heat oven to 425°.

Wash and dry potatoes. Set potatoes between 2 chopsticks, so that you can slice them thinly (around 1/8-1/4 inch in between slices,) leaving the bottom 1/4 of the potato unsliced (with the chopsticks being your guide and assurance to stop slicing all the way.)

2

Brush your potatoes with 2 tablespoons of butter, ensuring to get some of it in between the cuts. Brush the potatoes all over with olive oil. Season with salt and pepper liberally. Bake in preheated oven for about 40 minutes then remove from the oven and brush with the remaining 2 tablespoons of butter, again ensuring it gets in between the cuts.

Place back into the oven and bake for another 25-35 minutes (total time should generally be just over an hour), until the potatoes are cooked and could be easily pierced with a fork and the tops of the potatoes are crispy. If desired, add other things at this time (cheese, Parmesan cheese, herbs, spices) and bake for another 5 minutes or so until melted.

Hasselback potatoes

Happens to be Gluten-Free and Vegetarian. Do not serve with bacon for vegetarian option.

Make it Vegan or Dairy-Free: Use olive oil or coconut oil in place of butter, use vegan cheese instead of regular cheese. Do not serve with bacon for vegetarian option.

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