Hasselback Potatoes: well simply put; it pretty much takes all the goodness from each potato dish and wraps it all into one. Love the crispy edges of french fries... well; hasselback potatoes have it! Yet it still has a middle that is nice and creamy. It top it off; this potato side dish is super easy to make and fancy enough for company dinners!
6Yukon Gold PotatoesYukon Gold potatoes work best; but you can substitute with russet or red.
3 TBSPOlive Oil
2/3cupShredded Old Cheddar CheeseOptional ingredient
Preheat oven to 425 degrees Fahrenheit. Wash/Scrub and pat dry the potatoes.Carefully, slice about 1/8 inch slices along each potato. The key is to not slice all the way through; you want to keep the bottom intact. Once, you have completed one potato; gently fan the potato to "open up" the slices. Repeat with all the other potatoes. Melt the butter and combine with olive oil. Using the basting brush; brush each entire potato. Take extra care to "open" or "fan" each potato as you are basting; getting the butter/olive oil combination into each slice of potato. Salt to taste.
Bake for approximately 45 min (until potatoes seem easy to piece with a fork. Remove from oven and top with cheddar cheese.
Bake for another 10-15 min.; until cheese is nicely melted and bubbling on top. Serve while hot!
The topping options are really limitless with these potatoes. Try adding bacon bits with the cheese. Or maybe add your favorite spices and herbs to the butter mixture! We have also turned these into a mexican flavor; by topping with some salsa!