- Prepare the Potatoes: Begin by thoroughly cleaning the potatoes. Use a vegetable scrub brush and tap water to remove any dirt. If there are sprouts (eyes) on the potato, eliminate them with a paring knife. Pat the potatoes dry with paper towels.
- Grease the Skin: Coating the potato’s exterior with fat before baking is the key to ensuring that the seasonings adhere and that your potatoes turn out crispy. You can use reserved bacon fat, vegetable oil, or any cooking oil of your choice. Rub the oil or fat all over the potato’s surface and generously sprinkle it with kosher salt.
- Create a Stable Base: On a cutting board, slice a small portion from one side of each potato to create a flat bottom. This flat base makes it safer and easier to cut the slices in the Hasselback potato.
- Slice the Potatoes: To achieve perfect slices without cutting through the potato entirely, follow these tips. Make thin cuts along the potato, and to prevent cutting through, use two chopsticks or any slender piece of wood or utensil that stops the knife’s progress on both sides of the potato. This technique ensures that the slices fan out beautifully and cook evenly.
Safety First: Reduce the risk of injuries with these valuable tips. Consider using a vegetable holder/slicer, an inexpensive kitchen tool that stabilizes the potato and prevents it from slipping. Also, slice off a small portion from the base of the potato before you begin cutting.
Tips for Preventing Browning: Some fruits and vegetables, like potatoes, tend to discolor when exposed to air, a process known as oxidation. To minimize browning, place the raw potato slices in a bowl of water with a splash of lemon juice or white vinegar after cutting them.
For Extra Crispy Potatoes: Soak the sliced potatoes in the vinegar water for a few hours. This step helps draw out starch, resulting in crispier potatoes when baked.
Embrace the Butter: Brushing melted butter over the potato slices adds richness and irresistible flavor. You can also incorporate Herb Butter or Bleu Cheese Butter for an extra burst of taste.
