I don’t typically throw the word perfect around but this potato calls for the use of the word. It’s literally baked potato perfection. I did a little research and it turns out this isn’t even a baked potato at all, it’s a hasselback potato.
You learn something new every day, right?
Either way, it’s sheer genius and my new go-to way to cook potatoes.
4 large baking potatoes
8 tablespoons unsalted butter
3/4 teaspoon sea salt
3/4 teaspoon cracked black pepper
1 tablespoon olive oil
Garnish if desired using any of the following”
Preheat oven to 415 degrees.
Start with a clean potato and cut small (1/4 inch) slices to the all the way to the bottom edge of the potato. Basically, slice as close as you can without going completely through the potato.
Mix melted butter. olive oil, pepper and salt together in a small bowl. Add the potatoes to a shallow baking dish. (I used a round glass pie plate and it worked perfectly.) Drizzle the butter mixture over the potatoes.
Bake the potatoes for 40-60 minutes until the edges are brown and crispy and the middle is soft.
Garnish with your favorite toppings.