Lékué Hasselback Cutter-0201810M03U008 Multicolor One Size

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Cut: Slice the potatoes thinly stopping about half an inch from the bottom. See notes below for best tips. Salt and pepper. Potatoes: Russets are the go to potatoes for this side dish. You can use golden or red potatoes too, but they will be softer, and the outsides will not crisp up as nicely.

Hasselback Potatoes with Garlic and Herb Butter Hasselback Potatoes with Garlic and Herb Butter

Step 5: Sprinkle the potatoes with salt and pepper. You can be generous with salt and pepper but don't add any herbs yet as they'll end up burnt, losing all of their flavors. Place the potatoes on a parchment or aluminum-foil lined baking sheet. Brush with 1 tablespoon of the olive oil. Potatoes: Wash and scrub the potatoes. Slice the potatoes thinly leaving a half inch base at the bottom.

Top it: Top these with cheese, sour cream, bacon, any of your favorite toppings or just a little bit more butter. You can eat them straight from the pan as well. What do you plan to top these potatoes with? Let us know in the comments below. More potato recipes Baste it: For more intense flavor save half of your seasonings and reapply half way through the cooking time. The potatoes will have opened up some and allow for more butter goodness to seep down it. Return the potatoes to the oven and bake for 10 to 15 minutes (or less for smaller potatoes), until crispy, lightly browned, and easily pierced with a paring knife. Meanwhile, in a small saucepan, melt the butter. Stir in the garlic and Italian seasoning and remove from the heat.

Hasselback potato and vegetable cutter Point-Virgule Hasselback potato and vegetable cutter

Before making a single cut, you need to clean the potatoes thoroughly to remove dirt. Run the potatoes under cold water and rub the surface of each potato. If they're particularly dirty, you can use a scrub brush. Just make sure to go in circular motions and use the brush itself rather than force to avoid tearing the peel. You want to scrub the potatoes clean, not peel them. Slice the potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides.Pay special attention to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato. Step 6: Preheat the oven to 400 degrees and bake the potatoes for 30 minutes. You can reduce the initial cooking time depending on the size of the potatoes. The larger the potato, the more it will take to cook, and vice versa. You want to slice in to the potato, from one side to the other, but not all the way through. Cut about three-quarters of the way through and stop just before you would slice through. To help with this, you can put the potato on a slotted spoon or a wooden spoon, so the knife would hit the spoon and stop it going all the way through. You could also put a skewer all the way through the potato, toward the bottom, and the knife would hit that instead of cutting all the way through the potato. What to serve them with There are a couple of different ways to achieve this classic look, and there are a few tips to make it easier.