Hasselback Potatoes side for any summer BBQ meal. Not only are the thin potato slices super fun to eat, they really are the perfect solution to the whole baked or fried potato dilemma. You get the nice crispness of a french fry with the soft, heartiness of a baked potato. Best of both worlds. Oh and it’s crazy simple to make.
Hasselback Potatoes
Ingredients
- 6 Russet potatoes (scrubbed, washed, and dried)
- 3 tbsp melted butter
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt + pepper to season
- sliced green onion to garnish *optional
Instructions
- Preheat your oven to 425 degrees Fahrenheit
- Scrub your potatoes and pat dry
- Make 1/8" slits into your potatoes being careful not to cut all the way through
- In a small bowl, combine your melted butter, olive oil, garlic powder, and smoked paprika
- Lay out your potatoes onto a baking tray and use a brush to generously coat each potato with the fat mixture. Gently separate the slits to get the fat mixture in between the layers
- Season everything generously with salt and pepper
- Bake for 60-70 minutes (bake time may vary depending on the size of your potato)
- Garnish with sliced green onion (*optional)
