Hasselback Potatoes ~ Ode to a Tuber...Part One

There's nothing like a wonderful, crispy potato to compliment a piece of fish, so when I decided to grill salmon last night, I tried my first new potato recipe of 2009.

As soon as I saw these potatoes I knew I would be making them very soon. Thank you Cathy, for sharing the recipe!




The recipe is so very simple and the possibilities are endless.

Simply take a whole, scrubbed potato (I used Russets) and, with a very sharp knife, cut slices into the potato without going all the way through (some ends fell off for me but that didn't matter). I've read that putting a large wooden spoon under the potato helps to not cut all the way through.

Then, brush olive oil over the potatoes and between the slices. Sprinkle with kosher salt and pepper to taste and then dust with paprika. I didn't add the fresh herbs at the end like Cathy.  Also, I used russets instead of red potatoes because that's what I had on hand.

Bake in a 450F degree oven until crispy. I found mine needed about 40 minutes but I would start watching them after 25 minutes since ovens and potato sizes are different. When they come out of the oven you can drizzle them with a little melted butter for a more decadent spud!

Here's a cute little potato ditty to get you in the mood ;)