8 tbsps, softened
Extra-virgin olive oil
1/3 cup, chopped
Medium russet potatoes
Ground black pepper
Best Hasselback Potatoes
1 h 0 m
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.