Hasselback Potatoes

My kids love these. You might think they look hard, but they are really quite simple. I find them easier than many other potato recipes, and the crispy ends are a lot like potato chips.

Hasselback potatoes are a new-ish recipe — about mid-20th century — but potatoes have been cultivated for at least 8,000 years.

INGREDIENTS

• 6 potatoes of any kind (red, yellow, Russet, etc.)

• Olive oil

• Salt

• Pepper

• opt. Grated parmesan or other hard cheese

• opt. herbs and/or onions

INSTRUCTIONS

1. Preheat oven to 425°F/220°C

2. Cut the potatoes across the width with a sharp knife without cutting through to the bottom. Some people use gauges like chopsticks on either side to make sure they don't through, but I find if you go slow it's not hard to do.

3. Oil the potatoes and a baking pan and sprinkle with salt, pepper, and optional seasonings. Parmesan is wonderful.

4. Bake until the edges are crispy. Start checking around the 40 — 50 minute mark.

NOTES

The olive oil can be replaced with any oil of your choice. Butter works well as does coconut or avocado oil.