Hasselback Potatoes
- 1 Stick Butter, divided
- 4 Medium Russet Potatoes
- Kosher Salt, as needed
- Vegetable Oil, as needed
- 1/2 Cup Seasoned Bread Crumbs
- 1/2 Cup Parmesan Cheese, Not Fresh
- 2 Teaspoons Butt Kickin' Blacken, "Original Recipe" to taste
- Aluminum Foil
- 2 Pencils or Hardwood Dowels
- 4 Tablespoons Sour Cream
- 2 Tablespoons Chives
Pre-heat the oven to 450 degrees.
2. Wash the potatoes, then dry them well.
Start by slicing a thin layer from one side of the potato. This will allow the potato to sit flat, and not roll around while you're slicing it.
3. Lay the dowels on your cutting board, place a potato between them, and begin slicing a little smaller than 1/4" slices. The dowels, or pencils, will keep the knife from cutting all the way through the potato.
4. Cover a sheet pan with aluminum foil, then place the potatoes on top. Coat the potatoes with vegetable oil, and sprinkle a little Kosher Salt on top. Don't use too much salt because the parmesan cheese is salty.
Bake at 450 for 30 minutes. 5. Mix up the bread crumbs, parmesan cheese, and Butt Kickin' Blacken. I've found that using 2 tablespoons or "Original Recipe" gave a nice little kick to the finished product, But, if you're serving to guests, I would probably only use the 2 teaspoons.
6. Add about 4 tablespoons of melted butter, and mix it all together. I use a whisk to do this.
7. Separate the slices a little, being careful not to break them. And fill with a little of the bread crumb mixture.
8. Cover the potatoes with the rest of the bread crumb mixture, and drizzle the rest of the butter on top.
If you're serving these for a group, you get this far in the recipe up to 2 - 3 hours ahead of time. Just cover them with the aluminum foil and set aside until you're ready to finish them off.
9. Place the potatoes back in the 450 degree oven, uncovered.
The final bake is 10 minutes, if they're still warm, and 15 minutes if you prepped them earlier in the day.
8. Cover the potatoes with the rest of the bread crumb mixture, and drizzle the rest of the butter on top.
If you're serving these for a group, you get this far in the recipe up to 2 - 3 hours ahead of time. Just cover them with the aluminum foil and set aside until you're ready to finish them off.
9. Place the potatoes back in the 450 degree oven, uncovered.
The final bake is 10 minutes, if they're still warm, and 15 minutes if you prepped them earlier in the day.
10. Serve with a dollop of sour cream and chives on top.