Best Hasselback Potatoes|Print

Servings: 6

Butter

8 tbsps, softened

Extra-virgin olive oil

1/2 cup

Chives

1/3 cup, chopped

Medium russet potatoes

6, scrubbed

Sour cream

for serving

Salt

to taste

Ground black pepper

to taste

Best Hasselback Potatoes

Prep:

10 m

Cook:

1 h 0 m

Ready in:

1 h 10 m

Preheat oven to 450° F (220° C/Gas mark 8).
In a bowl, stir together softened butter, oil, salt, chopped chives, and ground black pepper.
Slice potatoes into thin slices, without cutting all the way through to the bottom and leaving 1/4 inch unsliced. Arrange the potatoes on a baking sheet 1 inch apart. Brush on the butter mixture, getting in between the slices.
Bake in the preheated oven for 60 minutes, until the Hasselback potatoes are tender and crisp. Serve with sour cream if desired.