Mini Hasselback Potatoes and I'm Officially Serving Them With Everything

Baby hasselback potatoes are ideal for a dinner (or snack) for one, or a larger group, whether you're pre-plating a meal or serving family style. All you need is a sharp chef's knife, as many potatoes as you want to serve and eat (plus a few extras, for errors and leftovers), and the toppings of your choice. Serve alongside any protein, make them for brunch with a side of eggs, or dress them up like baked potatoes that are ready to absorb your preferred topping goodness

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450° F. Wash and dry the potatoes. Make sure your cutting board is dry to help keep potatoes steady.

Step 2

Starting at one end of the potato, make a slice almost to the bottom, leaving at least ¼ of the potato intact at the bottom. Continue making slices across the potato, ⅛ - ¼ inch apart. Thinner slices will be get crispier, but can be more difficult to slice and remain in one piece.

Step 3

Transfer potatoes to a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 15 minutes.

Step 4

If potatoes have begun to fan out, drizzle with more olive oil and return to oven for 20 more minutes. Or, if potatoes are still completely closed, leave in the oven for 3-5 more minutes, and then add olive oil and continue to bake for 20 more minutes.

Step 5

Allow potatoes to cool for a few minutes. Fan out slices like an open book. Dress with a dollop of butter, salt and pepper, and any toppings you desire! Cooked potatoes will last in a sealed container in the fridge for up to 5 days. Reheat in the oven, or in a skillet with a few tablespoons of fat for an extra crisp layer.

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