My whole family loves these potatoes. They are easy, tasty and look fabulous! I do cut the bottoms of my potatoes flat to keep them from wobbling and when making the slices, I place the potato between two wooden chopsticks. This enables my knife to slice just to bottom centimeter or so of the potato. Then the slices look nice and the potato holds together perfectly. I have used seasoned bread crumbs and unseasoned....both work well. If you would like to add a touch of color, sprinkle with a little paprika.
Baked Hasselback Potatoes
SingaporeKel Posted: 01/18/10
genkileslie Posted: 12/07/10
I had this with fish on an ordinary Tuesday night. It was such a fun new way to do potatoes. The texture was amazing.
Tiburon969 Posted: 02/14/12
Delicious and easy way to make normal potatoes into something special. Use Yukon Gold potatoes instead of russets. I've used both in this recipe and the Yukon Golds taste better and have a smoother texture than standard baking potatoes. I liked the idea of using chopsticks as cutting guides-I tried it and it works, so thanks to SingaporeKel for the suggestion!
carolfitz Posted: 10/07/13
CL had this prep, not recipe, in the Sep13 issue. It incl SingaporeKel's tip about the chopsticks -- which we used this weekend and it worked great. We inserted slivers of garlic between the slices and subbed olive oil for butter. Simple & excellent. (If your potatoes are small, also saw an online tip to put the potato in the bowl of a large kitchen spoon, and that will stop the knife too.)