Once you eat a Hassleback potato, you’ll wonder how you’ve lived without it. You get the best of both worlds in one: lots of crispy edges and soft, creamy insides. It’s a delicious and show-stopping side that’s easy to create!
serves 4
- 4 medium potatoes
- 1/8 cup extra virgin olive oil
- 1 teaspoon The Store salt
- The Store course ground black pepper
- 2 cloves garlic, minced
- 3 tablespoons fresh herbs, chopped and divided
- 4 tablespoons unsalted butter, cold
Preheat oven to 450°F.
Cut most of the way through a potato at 1/8-inch intervals so that it looks like an accordion. (A handy trick: line up chopsticks on both sides of the base of the potato - they’ll stop the knife from cutting all the way through). Repeat with the other 3 potatoes.
Place the potatoes into a baking dish and drizzle with olive oil. Sprinkle with salt, pepper, garlic, and herbs - making sure to get it all in between the slices.
Slice the cold butter into thin slices and place slices of butter randomly between some of the slices in the potatoes.
Place the potatoes in a baking dish and bake, uncovered, for 45 minutes to an hour until tender on the bottom insides and brown and crisp on the top slices. Sprinkle with reserved chopped herbs and serve.