Hasselback Potatoes are a fun and fancy twist on the traditional potato side dish, but guess what? They actually take less time to make than mashed potatoes! Simply wash and dry any baking potato (Yukon Golds work best) then cut ¼-inch slits down the length, being careful not to cut all the way through. Brush with seasoned butter, in this case butter mixed with the addictingly-delicious flavors of sour cream & onion, then roast until crispy. Easy and oh-so pleasy!
4 medium-sized Yukon Gold or other baking potato
1/2 cup (1 stick) butter, melted
.9-ounce package Sour Cream & Onion Dip Mix
chopped chives, optional
Preheat oven to 425°F. Scrub potatoes, dry and cut slits every 1/4-inch, being careful not to cut all the way through. Place onto a buttered, foil-lined baking sheet.
In a small bowl, mix together butter and dip mix, then brush all over potatoes, getting in between slits. Drizzle remaining butter down over the tops and roast for 40-45 minutes, or until golden brown and tender. Finish under the broiler for an extra crispy skin, if desired.
dinner, potatoes, side dish
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