HASSELBACK POTATOES

By gammy

1 POTATO PER SERVING
TOTAL BAKING TIME 60 - 70 MINUTES

Ingredients

• 4 LARGE POTATOES
• 4 TABLESPOONS MELTED BUTTER, OLIVE OIL OR COCONUT OIL
• SALT
• PEPPER
• OPTIONAL EXTRAS; MINCED FRESH HERBS, SPICES, GRATED CHEESE ETC.
• EQUIPMENT;
• CHEF'S KNIFE
• LARGE SERVING SPOON
• BAKING DISH, OR BANKING SHEET

Preparation

Step 1

HEAT OVEN TO 425 DEGREES WITH A RACK IN LOWER MIDDLE POSITION
WASH AND DRY POTATOES. SCRUB THE POTATOES CLEAN AND PAT DRY.
CUT SLITS IN THE POTATOES, LEAVING THE BOTTOM INTACT. CUT SLITS STOPPING JUST BEFORE YOU CUT THROUGH SO THE SLICES STAY CONNECTED AT THE BOTTOM OF THE POTATO. SPACE THE SLICES 1/8' TO 1/4' APART.
BRUSH THE POTATOES WITH HALF THE FAT; ARRANGE THE POTATOES IN A BAKING PAN AND BRUSH POTATO ALL OVER WITH BUTTER OR OLIVE OIL, INCLUDING BOTTOMS.
SPRINKLE WITH SALT AND PEPPER
BAKE 30 MINUTES THEN BRUSH WITH FAT AGAIN. REMOVE FROM OVEN TO BRUSH FAT AND NUDGE LAYERS APART MAKING SURE FAT DRIP BETWEEN LAYERS.
BAKE ANOTHER 30 TO 40 MINUTES OR UNTIL POTATOES ARE CRISPY ON THE EDGES AND EASILY PIERCED IN THE MIDDLES WITH A PARING KNIFE. IF YOUR ADDING ANY EXTRAS, STUFF INTO THE SLITS AND SPRINKLE 5 TO 10 MINUTES BEFORE THE END OF COOKING. (TOTAL BAKE TIME IS 60-70 MINUTES. ADJUST ACCORDING TO SIZE OF POTATOES.
SERVE IMMEDIATELY.