Hasselback Potatoes Recipe


8 tablespoons (1 stick) butter, softened

1/2 cup extra-virgin olive oil

1/3 cup finely chopped chives

Kosher salt and freshly ground black pepper

6 medium russet potatoes, scrubbed



1. Preheat the oven to 450 degrees F.

2. Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.

3. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

4. Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.


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