Description
These hasselback potatoes are crispy on the outside and tender inside with buttery layers. This is an easy side dish.
Ingredients
- 4 large russet potatoes scrubbed and dried
- 4 tablespoons unsalted butter melted
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and place a rack in the center position.
- Place one potato between two wooden spoons or chopsticks to prevent slicing all the way through.
- Cut thin slices across the potato about ⅛ inch apart, stopping when the knife hits the spoons. Repeat with all potatoes.
- Arrange the potatoes on an unlined baking sheet and brush half of the melted butter over the tops, working some into the cuts.
- Season evenly with salt and black pepper.
- Bake for 30 minutes, then carefully fan the slices apart using a knife.
- Brush the remaining butter over the potatoes, making sure it seeps into the slices.
- Return to the oven and bake another 30 to 35 minutes until the edges are crisp and the centers are tender when pierced with a knife.
- Remove from the oven and season lightly with additional salt and pepper before serving.
Notes
- Choose potatoes that are similar in size for extra crisp edges and even cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American