I am sure if you have Facebook or Pinterest, you have seen this recipe (or some version of) floating around. I have had a ton of people send the link (or recipe) to me and ask “Does this really work!?” or “Have you tried this???” To answer everyone’s questions – yes and yes. Yes, I have tried them, and yes it works…and they are so quick, easy and delicious, you will not believe it!
I have tried this “recipe” with a variety of potatoes (different sizes, colors, etc.) and it really works on ALL types. All you have to do is adjust the baking time.
You can top these with anything once out of the oven! Sour cream, butter, chives, bacon, parm cheese, garlic… Experiment and have fun with this!
Hasselback Potatoes (with olive oil, salt and pepper)
The following recipe uses 5 large baking potatoes. This recipe can easily be doubled to make more.
5 large baking potatoes
3-4 tablespoons olive oil
2 tablespoons salt
1 tablespoon fresh cracked black pepper
Start by preheating the oven to 425 degrees F.
Wash, scrub and dry the potatoes.
Carefully using a sharp knife, cut the potatoes down the length from one end to the other – being CAREFUL not to slice through the entire potato.
Once they are all cut open (see picture above for a guideline) place them into a shallow baking dish.
Drizzle on the olive oil, and sprinkle on the salt and pepper.
Using clean hands, rub the olive oil, salt and pepper into each potato, coating the entire potato. (I do this because I eat the skin and I want the skin to be crisp and flavorful.)
Place into preheated oven for 1 hour – 1 hour 20 minutes or until the potatoes are cooked through. (Use less time of course if you are using smaller potatoes.)
Take out, cool slightly and top with desired toppings.
(Above is a photo of some smaller golden potatoes I used this method on – and sprinkled them with fresh herbs right out of the oven…)