Hasselback Potatoes
Hasselback potatoes make an excellent side dish for any meal! With their thinly cut slices, they have a beautiful contrast of crispy edges and tender potato.
Ingredients
- 4 large russet potatoes (or Yukon gold)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup melted butter
Instructions
- Preheat your oven to 425°F
- Wash the potatoes under cold water and pat them dry with paper towels.
- Place a potato between two chopsticks or wooden spoon. This prevents your knife from cutting all the way through.
- Cut vertical slits (about ⅛ inch apart) into the potatoes, making sure not to cut through the bottom.
- In a small bowl, combine the salt, garlic powder, and black pepper.
- Brush half the butter over the potatoes, letting it drip into the slits. Sprinkle with half of the salt mixture.
- Place on a baking sheet and bake for 30 minutes. Use a knife to gently pull the layers apart and brush on the rest of the butter.
- Bake for another 30 minutes. Sprinkle with the remaining salt mixture. Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!