Hasselback Potatoes

Baked Hasselback Potatoes

4 medium potatoes (the traditional recipe says peeled, but I leave them alone)

2 tbsp each of melted butter and olive oil, mixed together

Salt, pepper, garlic powder, season salt – whatever you prefer.   

1 tablespoon unseasoned fine dry breadcrumbs (optional)

1 tablespoon freshly grated Parmesan cheese (optional)

1. Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

2. Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle butter/oil mixture evenly over potatoes (try to get it between the slices), and sprinkle with seasonings.

3. Bake potatoes at 425° on middle oven rack for 40-50 min.  I usually try to remember to take them out and baste them with the butter run-off somewhere in the middle.  If desired, sprinkle with breadcrumbs and/or cheese for the final 10 minutes of baking.

Notes: 

1)   Rest the potatoes between two thin cutting boards or spoon handles or something for cutting.  That way they won’t roll away from you AND you can’t cut too deep and mess them up.

2)   Some recipes say to plunge the cut potatoes into ice water to get them to “fan” more.  Sometimes it works and sometimes it doesn't.