Hasselback Potatoes

Potatoes, sliced mostly through, and baked for a crispy outside and tender, flavorful inside.

As I'm working my way through a bag of potatoes, I thought about making Hasselback Potatoes. I'd seen these potatoes with thin slices almost cut through before, but I'd never gotten around to making them - until now. These potatoes intrigued me with their many slices. Plus, how can you argue with faster cooking times and better flavor distribution? Flavor and butter between every slice! I kept putting off making these potatoes because I saw all the slices you'd have to make, and I just thought it would take too long. Plus, you're cutting to the almost bottom. What if you cut too far? Well, don't worry - it really doesn't take too long to cut all those slices, and I've got a hint to prevent cutting too far. Use chopsticks! The cheap, wooden kind at Chinese take-outs is perfect. Just place one chopstick on either side of the potato, and it'll keep you from cutting too far and forcing you to make Tater Coins. (Not that Tater Coins are bad, but sometimes Tater Coins aren't the goal.)

What are some of your favorite ways to eat potatoes?

Hasselback Potatoes

by CJ Huang

Potatoes, sliced mostly through, and baked for a crispy outside and tender, flavorful inside.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			4	potatoes, washed
				butter	I used Garlic Parsley Butter.
				seasonings

Methods:

	1. Gather all materials.
	2. Slice potatoes almost to the bottom. Chopsticks can help prevent cutting too far. I made slices about a quarter inch thick.
	3. Place a pat of butter and seasonings between each slice. Flavored butters, such as Garlic Parsley Butter are another fun alternative.
	4. Bake at 350F until skin crispy and inside tender.

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