Crispy Hasselback Potatoes
Thin-sliced whole potatoes roast with butter, olive oil and spices for crisp, fan-like edges with tender centers.
Prep 20 min · Cook 45 min · Total 1 hr 5 min · Makes 4 servings
Ingredients
- 4 large potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons butter, melted
Directions
- Heat the oven to 425°F (220°C).
- Cover a baking sheet with parchment paper or aluminum foil.
- Stir the melted butter, salt, pepper, paprika, onion powder and garlic powder together in a small bowl, then put it aside for the moment.
- Cut narrow slits across each potato, about 1/8-inch thick, stopping before your knife reaches the bottom so the potato stays intact. Arrange the potatoes on the prepared baking sheet and coat them with olive oil.
- Spoon or brush the seasoned butter over the potatoes, adding a little more salt and pepper if you want.
- Bake for 40-45 minutes, until the outsides are browned and crisp and the centers are tender.
- Serve while warm.