Hasselback potatoes look tricky, but the secret ingredient is a wooden spoon! Use it as a guide to prevent your knife from slicing all the way through, and then it’s a simple matter of baking and choosing your toppings.
- Large wooden spoon
- Large bowl
- 1.5 lbs Little Potatoes
- 5 sprigs thyme, off the stem
- 3 sprigs parsley, chopped
- 2 cloves garlic, minced
- 3 Tbsp extra virgin olive oil
- 1/2 tsp (reduce to 1/4 if using iodized) kosher salt
- 1/4 tsp pepper
- (To taste) sour cream
- (To taste) bacon
- (To taste) green onions
Preheat oven to 400 °F.
Laying a wooden spoon flat on a solid surface, place one potato in the spoon. Using a paring knife, slice 1/8-inch thick slices along the length of the potato.
Toss all ingredients in a bowl, and place on a parchment lined baking sheet, cut side down. Bake in the oven for 10 minutes, flipping halfway and baking an additional 10 minutes or so until soft.
Serve with your favorite toppings like sour cream, bacon, and green onion.