If you need a little change up in the regular baked potato routine, hasselback potatoes are not hard to make and are super tasty!

Ingredients

4 large potatoes, Yukon Gold, Russet, or Red Bliss
4 tablespoons melted butter
Salt
Pepper
Garlic
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs

Directions

1. Preheat the oven to to 400?F with a rack in the lower-middle position
2. Wash and dry the potatoes
3. Cut slits in the potatoes, leaving the bottom intact, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart
4. Brush the potatoes with half the butter after arranging them in a baking dish
5. Sprinkle with salt, pepper and garlic, Sprinkle the potatoes generously
6. Bake 30 minutes, then brush with butter, at this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with butter - you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices
7. Bake another 30 to 40 minutes or until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife. If you're adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
8. Serve immediately: These potatoes are best straight from the oven while the edges are at their crispiest

Serve with

• Marinated Lamb

Inspired by

• The Kitchen