A Hasselback potato is a type of baked potato that is sliced in a way that creates thin, fan like sections. This unique slicing method allows the potato to crisp up on the edges while maintaining a soft, tender interior. Here is a simple and delicious recipe.

Ingredients

– 4 medium potatoes, Yukon Gold or Russets work great

– 2 tbsp of olive oil or melted butter

– Salt and pepper for taste

– Optional choice to add fresh herbs like rosemary or thyme for added flavor

Instructions:

Preheat the Oven: preheat your over to 425°F (220°C)

Prepare the Potatoes: Wash and scrub the potatoes thoroughly to remove dirt. Place a potato on a cutting board. To avoid cutting all the way through, position two chopsticks or wooden spoons on either side of the potato. Carefully make thin, even slices (about 1/8 inch thick) along the length of the potato, cutting down to the chopsticks but not all the way through. This creates a fan effect as the potato cooks.

Season the Potatoes: Place the sliced potatoes on a baking sheet lined with parchment paper or foil. Drizzle with olive oil (or melted butter), making sure to coat the tops and get some oil between the slices. You can use a brush for even coverage. Sprinkle with salt and pepper. If you’re using fresh herbs, tuck a sprig of rosemary or thyme between some of the slices.

Roast the Potatoes: Roast the potatoes in the preheated oven for about 45-60 minutes, or until the potatoes are tender inside and the edges become crispy and golden brown.

Serve: Once done, remove the potatoes from the oven. You can drizzle with a little extra olive oil or melted butter if desired for added richness. Optionally, garnish with fresh herbs or a sprinkle of grated cheese.