Hasselback potatoes

Name: Hasselback potatoes
Yield: 4 servings
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.

Written by Ellen Published on August 4, 2019 in

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.

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.)

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.