The Pioneer Woman Tasty Kitchen
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Baby Hasselback Potatoes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

They look impressive, but really they couldn’t be easier to make!

Ingredients

  • ¾ pounds Baby Yellow Potatoes, Scrubbed
  • 2 Tablespoons Olive Oil
  • ¼ teaspoons Salt
  • 1 pinch Black Pepper

Preparation

Preheat oven to 425 F. Place a potato on a wooden spoon. Start at one end of the potato and use a large knife to cut until the knife touches the top of the spoon (using the spoon will make sure you don’t cut through the bottom of the potato). Continue cutting at about 3 to 4 mm intervals across the whole potato. Set the cut potatoes aside and continue until all the potatoes are cut this way.

Gently use your fingers to slightly open the potatoes, then toss them together with the olive oil, salt, and pepper. Let them marinate for 5 to 10 minutes.

Arrange the potatoes on a baking sheet and bake until crispy on the outside and tender inside, about 30 minutes.

(Adapted from Sea Salt with Food’s recipe for Spiced Mini Hasselback Potatoes).

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SammamishLady on 2.7.2012

What a fun way to prepare potatoes. I was tired of serving the same old baked potatoes with my steaks and as usual, didn’t have a lot of time. Saw your recipe and it couldn’t have been easier. I drizzled a little melted butter on top before serving, and the results were just melt in your mouth good. Will definitely make again, and the presentation is fancy enough for company.

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