HASSELBACK potatoes

HASSELBACK POTATOES

Made these for Kenny’s birthday dinner, and they are here to stay!

INGREDIENTS :

6 medium russet potatoes, scrubbed

8 tbsp butter, softened

1/2 C extra virgin olive oil

1 clove garlic, crushed

1/3 cup finely chopped chives

Salt, pepper

METHOD:

Preheat oven to 450

Stir together butter, olive oil, chives, salt, pepper and garlic

Place potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at eh bottom unsliced; the spoon handles prevent slicing all the way through. Repeat for all potatoes. 

Place potatoes in cast iron skillet, brush on butter mixture, make sure to get it between all the slices. Bake until tender and crisp 55-60 minutes. 

May also add some cheese and extra chives the last 5 minutes of baking.