Top these potatoes with a little more butter, some sour cream or some grated cheese. They will fan out as they bake. With a little extra work you have very impressive looking baked potatoes. Perfect for your Easter dinner.
Hasselback Potatoes
Hasselback Potatoes
Cathy Kirkham
6
Dinner
Top these potatoes with a little more butter, some sour cream or some grated cheese. They will fan out as they bake. With a little extra work you have very impressive looking baked potatoes. Perfect for your Easter dinner.
Ingredients
- 6 potatoes
- 4 tbsp melted butter
- 3 tbsp olive oil
- 3 tbsp chopped Italian parsley, chives or rosemary
- salt and pepper
Directions
Preheat your oven to 425°F
Scrub potatoes. Place on a cutting board with a wooden spoon on each side of the potato and using a sharp knife cut through into 1/8" slices until you hit the wooden spoons. (This keeps the knife from cutting right through the potato.)
Place the potatoes into a baking dish. Mix together the melted butter, oil and herb of your choice. (I used some chive butter that I made and froze). Drizzle over the potatoes trying to get some into the slices. Season with salt and pepper.
Bake for 1- 1 1/2 hours until golden. Serve.
