Hasselback Potatoes

Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.

  • Preparation Time60 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil 
1/3 cup finely chopped chives 
Kosher salt and freshly ground black pepper 
6 medium russet potatoes, scrubbed 

Preheat the oven to 450 degrees F.

Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.

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

Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

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