Hasselback Potatoes

Instructions

1. 1

   Arrange a rack in the bottom third of the oven and heat to 425°F. Use 4 potatoes, scrubbed clean and patted dry. Alternatively, you can peel the skins off.

2. 2

   Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart. You can rest the potato in a large serving spoon (or on 2 wooden chopsticks) and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.

3. 3

   Arrange the potatoes in a baking dish. Brush the potatoes all over with 2 tablespoons of olive oil or melted butter, including the bottoms. Sprinkle the potatoes generously with kosher salt and black pepper.

4. 4

   Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with the remaining 2 tablespoons of olive oil or melted butter — you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.

5. 5

   Bake until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife, 30 to 40 minutes. If you're adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)

6. 6

   Serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.

7. 7

   Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.