I originally saw a photo of these potatoes on Pinterest and then my 17 year old daughter came across this potato recipe and showed me a photo and asked me to make them. I don’t remember where exactly. This is the kind of recipe that doesn’t really require a recipe.

It’s a method.

[Tweet “Soft, creamy roasted Hasselback Potaotes… Yum!”]

Hasselback Potatoes

Ingredients

• Potatoes {any kind will do – I used red potatoes}
• olive oil
• butter {optional}
• salt and pepper
• chives or rosemary or your favorite herb {optional}

Directions

Preheat the oven to 425 degrees. The trick to making these potatoes is to make thin slices through the potato without going all the way through so that the potatoes remain intact. {Slice through the potato with your knife, stopping just before you slice all the way through.} You want your slices to be about 1/8 – 1/4 inch wide.

Place potatoes in a baking dish. Drizzle each potato with olive oil, making sure some of the oil gets down in between the slices. Sprinkle with salt and pepper to taste, then sprinkle with any herb of your choice – I used chives, but I think rosemary would be good too.

Bake until tender – usually about an hour – or until a sharp knife can be easily inserted in the center of the largest potato. Remove dish from oven and slather each potato with a generous amount of butter. Of course, this step is optional!

These potatoes come out soft and creamy on the inside and really need no other topping. So good!

I hope your family enjoys these potatoes as much as we have.