Ready to Cook? Preheat your oven to 425°F. Line a baking sheet with aluminum foil, parchment paper, or a silicone mat, or use a baking stone. Follow the steps below for a mouthwatering Hasselback potato experience:
Ingredients:
- 2 medium russet potatoes (approximately 6″ in length)
- 1 tablespoon bacon fat or olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons herbs of your choice
- 2 tablespoons melted butter or olive oil for basting
Instructions:
- Preheat the oven to 425°F.
- Line a baking sheet with aluminum foil, parchment paper, or a silicone mat, or use a baking stone.
- Thoroughly coat the potatoes with bacon fat or olive oil and sprinkle with kosher salt.
- Slice a thin portion from one side of each potato and set it aside.
- Place the potato on its flat cut side and use chopsticks or wooden spoons on either side lengthwise to make 1/8” thick slices, stopping at the chopstick or spoon. This ensures you don’t cut through the potato but achieve the desired fanned slices.
- Place the flat side of the potato slice down on the lined baking tray and position the fanned sliced potato on top, cut side down, creating the signature Hasselback appearance.
- Mince herbs like thyme and parsley and mix them with melted butter and your preferred seasonings. Gently brush the potato and the spaces between slices, ensuring even coverage. Season with kosher salt, freshly cracked pepper, or your choice of seasoning.
- Bake for 30 minutes, basting with butter, and continue baking for an additional 20 minutes until the potatoes are crispy and golden brown. Finish by topping with any remaining butter and fresh herbs before serving.
