Hasselback Potatoes
Hasselback potatoes are a slightly yummier version of regular baked potatoes (and almost as easy). Plus the presentation is impressive.
Hasselback Potato Recipe
- Potatoes (usually Russet, but I think I used Yellow…)
- Olive Oil
- Butter
- Salt
- Sour cream (on the side, optional)
Pre-heat oven to 420F.
Wash well and poke holes in potatoes (6-8 in each) with fork. Lightly cover in olive oil and wrap in aluminum foil (this is the easiest way, I think, because the foil never gets hot). Cook for about an hour or until soft.
Take out potatoes, unwrap, and slice into thin pieces, being careful not to detach the pieces (see picture above).
Put a tiny bit of butter between each of the slices and place back in oven, uncovered on top of folded foil, until desired crispiness. Remove from oven, add salt to taste, and enjoy (dipped in cold sour cream is my favorite).
I am liking the look of these potatoes! I currently live with someone who dislikes potatoes when they are baked since they get mushy, but if these ones get crispy and remind her of fries…I might just get some potatoes in her ;]
Definitely! If you cook these longer than I did above, they will be much more like fries. I love that each piece is crispy along the outside and soft on the inside.