Hasselback Potatoes

Before you go, we thought you'd like these...
Before you go close icon
By Eating Whole

It's a beautiful love affair between baked potatoes and oven fries!

  • 4 organic russet or yukon gold potatoes
  • 1 Tbsp extra virgin olive oil
  • salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup sour cream (optional)
  • 3 Tbsp chives, chopped (optional)
  • 2 sprigs fresh rosemary, chopped (optional)
  • spritz of fresh lemon juice (optional)
  1. Preheat your oven to 400 degrees Fahrenheit. Let's slice our taters! Key: Be sure to slice each slit down to about 1/4 inch from the bottom. Slice your potatoes crosswise, 1/8 inches apart (remember not to slice all the way through!).
  2. Place your prepared potatoes on a parchment paper-lined baking sheet. Drizzle each potato with olive oil and sprinkle with salt and pepper. Pop your potatoes in the oven to bake for about 1 hour, until golden. Top with optional toppings, if desired.
  3. I paired my hasselback potatoes with my honey chili tempeh bacon and a large quinoa salad, topped with my creamy dijon dressing.
  4. Enjoy eating whole!

Read more from Eating Whole.

Read Full Story

Sign up for Best Bites by AOL and receive delicious recipes delivered to your inbox daily!

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.

People are Reading

Search Recipes