HASSELBACK POTATOES

Hasselback Potatoes

Serves 4

Ingredients

• 4 large Russet Potatoes

• 2 Tbsp Olive Oil

• Coarse Kosher Salt

• Black Pepper

• 3 Tbsp Salted Butter, melted

• 1 Tsp Hot Sauce, preferred brand Franks

• ½ Tsp Seasoned Salt

• 1 ½ Tbsp Parmesan Cheese, grated

• 1-2 Tbsp Chives, chopped, for Garnish

• Sour Cream and/or Cooked Bacon, chopped for Garnish

Directions

Preheat the oven to 400°F

1. Wash and dry the potatoes.

2. Place the potato between two wooden spoon handles (or two chopsticks would work too), this will allow you to cut slices in the potato leaving the bottom intact. You should stop once the knife hits the edge of the spoon handles.  Space the slices about ¼ inch apart.

3. Brush all sides of the potatoes with the olive oil and season them generously with kosher salt and pepper.

4. Place the potatoes cut side up on a sheet pan (for less clean up line the pan with aluminum foil).

5. Cook for about 1 hour until tender and take out of the oven. Potato slices should be falling open very easily.

6. Melt the butter in a small saucepan, turn off heat. Add the hot sauce and seasoned salt and mix.  Set aside.

7. Brush the melted butter mixture over the potatoes and in between each of the slices, then sprinkle with parmesan cheese.

8. Garnish with sour cream, chives and/or chopped bacon.