🥔 Sliced Baked Potatoes (Hasselback Style)
Ingredients:
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4 medium russet or Yukon Gold potatoes
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2–3 tbsp olive oil or melted butter
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2–3 cloves garlic, minced (optional)
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Salt & pepper, to taste
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Optional toppings: shredded cheese, herbs (like rosemary or thyme), bacon bits, sour cream, green onions
🔪 How to Slice Hasselback-Style:
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Place a potato on a cutting board.
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Using a sharp knife, make thin slices (⅛ to ¼ inch apart) across the potato—but don’t cut all the way through.
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Tip: Place the potato between two chopsticks or wooden spoons to stop the knife from going all the way down.
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🔥 Instructions:
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Preheat oven to 425°F (220°C).
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Brush the sliced potatoes generously with olive oil or butter, making sure to get in between the slices.
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Mix garlic with butter/oil if using.
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Season with salt and pepper.
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Place on a baking sheet or in a cast iron skillet.
⏱️ Bake:
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Roast for 45–60 minutes, until potatoes are crispy on the edges and soft inside.
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Every 20 minutes, baste with more oil/butter for extra crisp and flavor.
🧀 Add Toppings (Optional):
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In the last 10 minutes, add shredded cheese between slices to melt.
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After baking, top with sour cream, herbs, bacon, or whatever you like.
🍽️ Serving Ideas:
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As a side for steak, chicken, or roasted veggies
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With a green salad for a light meal
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On a platter with dipping sauces for a fun appetizer
Want a spicy version, sweet potato twist, or herbed breadcrumb topping? Just say the word!