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Great buttery version of hasselback potatoes!
Servings: 4
Author: Cravings of a Lunatic

Ingredients

  • 4 large russet potatoes cleaned with skin left on
  • 1 cup of butter yes SERIOUSLY!
  • Sea salt to taste I used Himalayan cuz it’s pink and pretty

Instructions

  • Preheat oven to 425 degrees.
  • Clean your potatoes well with a brush.
  • Dry them.
  • Now with a sharp knife cut down into the potato stopping before you hit bottom. You want to leave a gap at the bottom so it does not fall apart. It’s tricky the first time. Your natural inclination will want you to cut clear through. Resist and stop.
  • Now make cuts all the way along the length of the potato. Take a look at the picture and you will see what I mean and how it should look.
  • Now place them in a parchment lined pan (I line everything, makes clean up a snap).
  • Now cut your butter into thin wedges. Tons of thin wedges.
  • Now slip those carefully between all the cuts in the potato.
  • Sprinkle with sea salt.
  • Pop them in the oven.
  • Now baste them every 5 to 10 minutes. Makes a huge difference. That way they don’t get all dried out and yucky. Baste the heck out them.
  • Cook for about 40 to 45 minutes. (Unless you have mutant potatoes like I did, then it could take an hour or up to an hour and fifteen minutes!)
  • They are done when the flesh of the potato is soft. And it should be turning a golden colour.
  • Remove from oven.
  • Serve with a big old buttery smile!