Hasselback Potatoes
Potatoes, Side Dish
Ingredients
- 4 large potatoes, Yukon Gold, Russet, or Red Bliss
- 4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
- Salt to taste
- Pepper to taste
- Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs
Directions
Preheat the oven to 450 degrees F.
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
Put the potatoes on a baking sheet and brush on 1/2 the butter mixture, making sure to get in between all the slices. Bake 30 minutes.
Brush the potatoes again with the remaining 2 tablespoons of fat - you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.
Bake until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife, 30 to 40 minutes. If adding extras like cheese or bacon, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking.