Hasselback Red and Yellow Potatoes

Total: 1 hr 15 min

Prep: 15 min

Cook: 1 hr

Yield: 4 servings

Ingredients

8 medium red and/or yellow potatoes (approximately 2 to 2 1/2 lbs)

2 Tbsp olive oil

2 Tbsp melted butter

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Optional: herbs, spices, bread crumbs or Panko bread crumbs, grated cheese.

Directions

Preheat oven to 425 degrees F.

Wash and dry potatoes. Cut slits in the potatoes, 1/8 to 1/4 inches apart, without cutting throught the potato. The slices will stay connected at the bottom of the potato. Hint: You can place the potato in the bowl of a serving spoon and slice straight down until the knife is stopped by the spoon. Brush the potatoes with olive oil and place on pan. Sprinkle with salt and pepper.

Bake for 30 minutes. Remove from oven and brush tops of potatoes with melted butter.

Return to oven and bake for 25-35 minutes, until potato edges are crispy and the insides are easily pierced with the tip of a toothpick or paring knife.

If using optional ingredients, add them 5 minutes before potatoes are finished so that they may brown or melt, but not burn. Serve hot.