US - Hasselback Potatoes

By Addylicious

Ingredients

• 16 small white potatoes (about 2 1/2 lb.)
• 1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
• 32 fresh sage leaves
• Flaky sea salt (such as Maldon)

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 400°. Peel potatoes, then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape.

Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through. (Can use chopsticks to help you not go all the way through)

Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.

Brush potatoes all over with ½ cup butter.

Tuck 2 sage leaves into each potato; season with salt.

Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.