Hasselback Potatoes Butter Salt (Print-Friendly Format)
Russet potatoes sliced and baked with melted butter, salt, and pepper for a crisp yet tender side.
# Ingredients You’ll Need:
→ Main
01 -
4 large russet potatoes, washed and thoroughly dried
02 -
4 tablespoons unsalted butter, melted and divided
03 -
1 teaspoon kosher salt
04 -
0.5 teaspoon ground black pepper
05 -
Additional salt and pepper, as required for serving
# How to Make It:
01 -
Position oven rack in the centre and preheat oven to 220°C. Line a baking tray if desired and set aside.
02 -
Place each potato between two chopsticks or skewers. Carefully slice vertical cuts across the potato, approximately 3 mm apart, stopping at the chopsticks so that the base remains intact. Repeat for all potatoes.
03 -
Arrange cut potatoes on the prepared baking tray. Using a basting brush, coat potatoes with half of the melted butter, ensuring some butter reaches into the slits. Sprinkle evenly with kosher salt and black pepper.
04 -
Bake potatoes for 30 minutes, allowing them to begin fanning out while softening.
05 -
Carefully loosen the potato slices with a knife to encourage further fanning. Brush with remaining melted butter, ensuring thorough coverage.
06 -
Continue baking for 30–35 minutes until potatoes are golden and crisp at the edges, and tender inside. Serve immediately with additional salt and pepper to taste.
# Extra Tips:
01 -
Placing chopsticks alongside the potato prevents slicing all the way through, ensuring the base remains intact for proper fanning.
02 -
Baking time may vary according to potato size; start checking for doneness after 60 minutes.