Hasselback Potatoes - Cooking Light
Once you eat a Hasselback potato, you'll wonder why you waited so long to try it. The increased surface area exposed to the oven's heat means you get lots of crispy edges, while the base of each slice still holds soft, tender flesh.
- Olive Oil
- Sea Salt
Adapted from cookinglight.com
It's a delicious effect that's easy to create:
Cut most of the way through a potato at 1/8-inch intervals so that it looks like an accordion.
A handy trick: Line up chopsticks or butter knives on both sides at the base of the tater; they'll stop the knife from going all the way through.
Combine some olive oil, sea salt, pepper, herbs, and garlic, and brush over the potato, making sure the oil seeps between slices.
Bake, uncovered, at 450° for 45 minutes to an hour, depending on the size and type of potato. Sprinkle with more fresh herbs.