Hasselback Potatoes

We love these Scandinavian delights! They offer an impressive presentation, but they’re easy enough to make as a quick weeknight side. Recipe is for two, but SUPER simple to double/triple/++

2 medium-large potatoes Olive oil (bacon grease is a delicious substitute) Salt and pepper

Preheat the oven to 425.

Rub the outsides of the potatoes with a light coating of olive oil. Cut the potatoes into thin slices without cutting all the way through them- just about 3/4 of the way down. The potato should remain intact, as a "unit" serving. My husband has a nifty trick- he places the potato between two chopsticks so he doesn't accidentally cut all the way through, and it helps with making cuts more uniform.

Place the potatoes on a parchment lined roasting pan, drizzle each potato with about 2 tsp. olive oil. Use a brush to help get the oil down between the folds. Season with salt and pepper.

Roast for about 40-60 minutes, depending on potato size (test with fork prick- done when soft). Once or twice during baking time, brush with a bit of additional oil. If you very gently pinch the bottom of the softening potato with tongs, they'll squeeze open a little, making it easier to brush inside.

Add garnishes of your choice if you wish: a sprinkle of snipped chives or parsley, dried rosemary, grated cheese, etc.

Another yummy variation is to add a little garlic salt or powder to your olive oil.

Recipe created or adapted by Liz Talley, Urban Graze

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