Amazing Cheesy Hasselback Potatoes by The Ranting Chef! Simply Delicious!
I like to surf the net for recipes and like many others, I found gorgeous looking photos of a potato that was sliced many times, but not all the way through, baked and covered with gooey cheese. I knew I had to make it.
These were AWESOME!!
Very few ingredients.
Cutting enough but not too much is the key.
It takes time to get the butter in-between every slice. Using a brush with melted butter helps.
Out of the oven.
These potatoes outshine even filet mignon!
4 large potatoes, Yukon Gold, Russet, or Red Bliss
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs
Heat the oven to 425°F with a rack in the lower-middle position.
Wash and dry the potatoes: Scrub the potatoes…
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