The Hasselback potato is one of the most impressive potato side dishes. They’re crispy on the outside and creamy on the inside. While they look fancy they take no more time or effort than a baked potato. Here’s how to make it.
Heat the oven to 425°F and arrange a rack in the bottom third of the oven. Scrub the potatoes clean and pat them dry.
Cut parallel slits into each potato, but not through to the bottom. Space the slices 1/8-inch to 1/4-inch apart.
Arrange the potatoes in a baking dish and brush the potatoes all over with half the butter, including the bottoms.
Sprinkle the potatoes generously with salt and pepper.
Bake for 30 minutes, then brush with more butter.
Bake another 30 to 40 minutes until they’re crispy on the edges and pierce easily. Stuff any toppings into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking.
These potatoes are best straight from the oven. Enjoy!