Butter Sliced Potatoes (Printable Version)
Crunchy, golden Hasselback Potatoes that go with everything.
# What You'll Need:
→ Potatoes
01 -
4 big russet potatoes, cleaned and dried with paper towel
→ Seasonings
02 -
1 teaspoon sea salt
03 -
½ teaspoon black pepper
04 -
extra salt and pepper, for finishing
→ Butter
05 -
4 tablespoons plain butter, melted, split in half
# Step-by-Step Guide:
01 -
Put the rack in the middle of your oven and warm it to 425°F. Grab a baking sheet without any lining.
02 -
Take a potato and place it between two chopsticks or skewers. Make small cuts from top to bottom about ⅛ inch apart, stopping when your knife touches the chopstick. This keeps the bottom connected. Do the same with all potatoes.
03 -
Lay the potatoes on your baking sheet. With a brush, spread half the melted butter all over, making sure to get between the cuts. Sprinkle salt and pepper on top.
04 -
Pop them in the oven for 30 minutes. When time's up, carefully use a knife to separate the potato layers a bit more.
05 -
Brush the leftover melted butter on the potatoes. Cook another 30-35 minutes until they're crunchy outside and soft inside. Remember bigger potatoes might need more time.
06 -
Enjoy them hot with a little extra salt and pepper if you want.