Hasselback Potatoes with Butter (Print Version)
# Ingredients:
→ Potatoes
01 -
4 large russet potatoes, washed and patted dry
→ Seasonings
02 -
1 teaspoon kosher salt
03 -
½ teaspoon pepper
04 -
salt and pepper, to taste
→ Butter
05 -
4 tablespoons unsalted butter, melted, divided
# Instructions:
01 -
Arrange a rack in the middle position of the oven and preheat to 425°F. Set aside an unlined baking sheet.
02 -
Position one potato in between two chopsticks or skewers. Cut vertical slits (⅛ inch apart) in the potatoes, cutting straight down until your knife hits the chopstick, leaving the bottom intact. Repeat this process for the remaining potatoes.
03 -
Place the potatoes on the unlined baking sheet. Use a basting brush to coat about half the melted butter all over the potatoes, including the insides of the slits. Season the potatoes with salt and pepper.
04 -
Bake for 30 minutes. After the potatoes have baked for 30 minutes, use a knife to gently pull the layers apart.
05 -
Brush on the remaining melted butter. Bake an additional 30-35 minutes, or until the potatoes are crispy on the outside and tender on the inside. (Cooking times may vary depending on the size of the potatoes.)
06 -
Serve warm. Add salt and pepper to taste.