Hasselback Potatoes

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 20 minutes

Ingredients

4 large russet potatoes, (washed and patted dry)

4 tablespoons unsalted butter, (melted, divided)

1 teaspoon kosher salt

½ teaspoon pepper

salt and pepper, (to taste)

Directions

Preheat oven. Set aside an unlined baking sheet.

Arrange a rack in the middle position of the oven and preheat to 425°F. Set aside an unlined baking sheet.

Place a potato between two skewers.

Position one potato in between two chopsticks or skewers.

Cut vertical slits without cutting all the way through.

Cut vertical slits (⅛ inch apart) in the potatoes, cutting straight down until your knife hits the chopstick, leaving the bottom intact. (The chopsticks' placement should prevent cutting too low.) Repeat this cutting process for the remaining potatoes.

Brush potatoes with butter.

Place the potatoes on the unlined baking dish. Use a basting brush to coat about half the melted butter all over the potatoes, including the insides of the slits.

Season with salt and pepper.

Season the potatoes with salt and pepper.

Bake. Brush remaining butter on potatoes.

Bake for 30 minutes. After the potatoes have baked for 30 minutes, use a knife to gently pull the layers apart. Brush on the remaining melted butter.

Bake 30-35 more minutes, or until the potatoes are crispy on the outside and tender on the inside. (Cooking times may vary depending on the size of the potatoes you are using.)

Serve with salt and pepper, to taste.

Serve warm. Add salt and pepper to taste.

Nutrition

• Calories: 211 kcal