A few months ago during one of my many spring excursions to Sur La Table to replace things that went to the other house, I found this handy dandy little Hasselback potato prep tool.
While I enjoy a really good baked potato, I always end up leaving a fair amount on my plate as I enjoy a certain ratio of crispy goodness. The concept of a Hasselback potato has always intrigued me as the inside of the potato has a much greater surface area exposed to cooking.
It took me until last week to break the darn thing out and try it. First, it is super duper easy to use. Second, it makes the potatoes perfect every time as you never end up cutting all the way thru the potato. A key of the hasselback potato is that some of the topping goodness gets into the nooks and crannies.
I used a recipe that I found online from Ree Drummond aka Pioneer Woman. Her recipe would feed an entire family. Since I am currently learning to cook for one, I modified the recipe.
Hasselback Potato for One
Preheat the oven to 450 degrees F. (I like using my Breville countertop oven)
Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
Place potato in the Sur La Table Hasselback potato prep kit and slice it. Put the potatoe 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.