Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.

Hasselback Potatoes

(1 stick) butter, softened

olive oil

chives

salt and black pepper

russet potatoes, scrubbed

Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

They look great and were very good. Definitely nice to serve to company or for a special occasion. There was a lot of butter/oil in the pan left over but that helped the potato bottoms get crispy. I like the idea of basting every 15 minutes. We will make them in the future. 

Delicious and slightly different, but so easy to make. 

The only change I made was basting every 15 minutes to ensure the potatoes weren’t dry and were seasoned through out. Always a family favorite. 

they look better in the video - wasn't impressed<br />

Potatoes were dry - butter mixture doesn’t “stick” to potato slice. 

I've been doing these for a few years for Thanksgiving.  I even do a few sweet potatoes, with a cinnamon brown sugar butter.  Amazing.

Definitely a favorite for our family, but we like to put a bacon bit in between each slice so the butter can get in there mmm...mmm...mmm!

https://www.foodnetwork.com/videos/rees-hasselback-potatoes-0250060

Ree coats crispy hasselback potatoes with a butter and chive drizzle.

hasselback potatoes

Cook Time: 10 minutes

Total: 1 hours, 10 minutes

Servings: 6

Cost: $4.09 /serving

Author : Ree Drummond : Food Network

Ingredients

Instructions

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