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Hasselback Potatoes (PW)


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  • Yield: 6 servings
  • Level: Easy
  • Ingredients
  • 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



Step 1

Preheat the oven to 450 degrees F.

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

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.

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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