Hasselback Potatoes

Every so often, there seem to be fads in the foodblog community. The latest one appears to be Hasselback potatoes. Who doesn't like potatoes? Who doesn't want to know a million delicious ways to prepare them? Hasselback potatoes are very simple to make, as well as tasty and visually appealing to boot. Hubby and I both really enjoyed them!




Hasselback Potatoes

• 1 large potato per person (or a couple smaller potatoes per person)
• olive oil
• salt
• pepper
• 2 pats of butter per person

Preheat the oven to 425F.

Thoroughly wash the potatoes and pat them dry. If using a larger potato, it's handy to figure out which side is sturdier (meaning the potato will wobble less while you cut). Using a sharp knife, cut down almost all the way through the potato, but leaving a 1/4 inch or so intact; the potato should stay in one piece. Cut slots every 1/4 inch or so. Repeat with other potatoes.

Place on a baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Place 2 pats of butter on each potato. Bake for 45 minutes.

* You can season these any way you'd like, adding herbs or garlic or whatever else you desire. Try slipping garlic or onions into each or every other slot. The possibilities are nearly endless.