Holiday-Worthy Hasselback Potatoes
These Hasselback potatoes are crispy on the outside, tender on the inside, and guaranteed to steal the spotlight at any festive gathering. Simple to make yet beautifully impressive, they fan open to hold buttery goodness and all your favourite toppings. A perfect addition to any winter feast, from cozy family dinners to full holiday spreads.
Ingredients
4 large russet potatoes, washed and dried
4 tablespoons unsalted butter, melted (reserve half for brushing later)
1 teaspoon kosher salt
½ teaspoon ground black pepper (plus extra to taste)
Optional toppings: shredded cheese, sour cream, fresh herbs, chives, etc.
Directions
Preheat your oven to 425°F (220°C) and place a rack in the middle.
Place each potato between two wooden chopsticks (or skewers) set flat on a cutting board to prevent cutting all the way through.
Carefully slice vertical slits about ⅛ inch apart, stopping when your knife hits the chopsticks. Keep the bottom intact.
Place the potatoes on a baking sheet. Brush or drizzle half the melted butter over and between the slices, letting it seep into the cuts.
Season generously with salt and pepper.
Bake for 30 minutes. Use a butter knife or fork to gently fan out the slices. Brush with the remaining butter.
Bake for another 30–35 minutes, until crispy and golden on the outside and tender when pierced.
Serve warm with your choice of toppings and additional salt and pepper if desired. Serves 4.