The first time I saw these potatoes, I knew they would be an instant hit at my meat-and-potato house. But the recipe I followed led to burning butter and a smoky oven and house. They were good, but I knew there had to be a better way to make them. A few months later, I happened to be watching an episode of Cook's Country on PBS, and it showed me a better way to make them. Gotta love that!
So here are a few tricks:
1. Place a wooden spoon next to the potato while you slice it. Your spoon will stop the knife from cutting all the way through the potato. The first time I did this, I put the spoon under my potato and shockingly sliced right through it. I was confused. Don't be like me.
2. Run water between each slice in the potato to get rid of the starch that acts like a glue. This will lead to better fanning.
3. Microwave your sliced potato for 5-7 minutes to help speed along the cooking process.
4. Brush the top of the potato and in between the slices with olive oil before it goes in the oven. Once it's done, then you can add the butter and cheese and pop it back in the oven until the cheese melts. This will keep your house from smelling like you don't know how to cook (a definite plus when you have dinner guests).
There are a million variations you can try with this method. I love putting sharp cheddar cheese on mine, but you could add chives and bacon, garlic, other seasonings, and I've seen it done with sweet potatoes, too. These are a great alternative to the standard baked potato, and when they get crispy on the top and bottom, it almost feels like you're eating a fried potato...without some of those calories!
Hasselback Potatoes Recipe
Makes two potatoes
Print this recipe
2 large potatoes
2 tablespoons extra virgin olive oil
2 tablespoons butter, melted
1/2 cup cheddar cheese
Kosher salt
Preheat your oven to 425 degrees.
Scrub your potatoes well and place them on the counter next to a wooden spoon. Cut thin slices through your potato, using the wooden spoon to keep you from cutting all the way through it. If you do cut through it, you can use a toothpick to put it back together.
Run water in each cut to remove the starch. Microwave the potatoes for 5-7 minutes (depending on the size of your potato). Spray a cookie sheet with cooking spray and place the potatoes, cut side up, on it. Brush the olive oil on top of the potato and in between each slice. Bake for 30-45 minutes or until the inside is soft.
Once the inside is soft, drizzle the butter on top of the potato and inside the slices. Place the cheese inside the slices and on top and bake for another 5 minutes until the cheese has melted. Sprinkle with kosher salt to taste and serve.
Tips from Cook's Country
So here are a few tricks:
1. Place a wooden spoon next to the potato while you slice it. Your spoon will stop the knife from cutting all the way through the potato. The first time I did this, I put the spoon under my potato and shockingly sliced right through it. I was confused. Don't be like me.
2. Run water between each slice in the potato to get rid of the starch that acts like a glue. This will lead to better fanning.
3. Microwave your sliced potato for 5-7 minutes to help speed along the cooking process.
4. Brush the top of the potato and in between the slices with olive oil before it goes in the oven. Once it's done, then you can add the butter and cheese and pop it back in the oven until the cheese melts. This will keep your house from smelling like you don't know how to cook (a definite plus when you have dinner guests).
There are a million variations you can try with this method. I love putting sharp cheddar cheese on mine, but you could add chives and bacon, garlic, other seasonings, and I've seen it done with sweet potatoes, too. These are a great alternative to the standard baked potato, and when they get crispy on the top and bottom, it almost feels like you're eating a fried potato...without some of those calories!
Hasselback Potatoes Recipe
Makes two potatoes
Print this recipe
2 large potatoes
2 tablespoons extra virgin olive oil
2 tablespoons butter, melted
1/2 cup cheddar cheese
Kosher salt
Preheat your oven to 425 degrees.
Scrub your potatoes well and place them on the counter next to a wooden spoon. Cut thin slices through your potato, using the wooden spoon to keep you from cutting all the way through it. If you do cut through it, you can use a toothpick to put it back together.
Run water in each cut to remove the starch. Microwave the potatoes for 5-7 minutes (depending on the size of your potato). Spray a cookie sheet with cooking spray and place the potatoes, cut side up, on it. Brush the olive oil on top of the potato and in between each slice. Bake for 30-45 minutes or until the inside is soft.
Once the inside is soft, drizzle the butter on top of the potato and inside the slices. Place the cheese inside the slices and on top and bake for another 5 minutes until the cheese has melted. Sprinkle with kosher salt to taste and serve.
Tips from Cook's Country
