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Grandma’s SECRET way of making Hasselback potatoes 🥔✨

Thin slices, crispy edges, soft centers — this is comfort food the old-fashioned way.

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Ingredients
2 russet potatoes (medium, about 6" in length)
1 tbsp bacon fat or olive oil
1/2 tsp kosher salt
2 tbsp herbs of choice
2 tbsp melted butter or olive oil to baste

Instructions
Preheat the oven to 425°F.

Line a baking sheet with either aluminum foil, parchment paper or a silicone mat or use a baking stone (as in video).

Rub the potatoes all over with bacon fat or olive oil and sprinkle with kosher salt.
Slice off a thin portion on one side of the potato and set aside.

Place the potato on the flat cut side and using chop sticks or wooden spoons, place one on either side of the potato lengthwise.

Make 1/8” thick slices, cutting down to the chop stick or wooden spoon.

This way you do not cut through the potato, you just achieve the proper slices to fan out.

Place the potato slice flat side down on the lined baking tray and place the fan sliced potato cut side down on top of the slice.

This will make the potato fan out on the arch.

Mince herbs like thyme and parsley. Add to the melted butter along with any seasoning you prefer.

Lightly brush the potato and in between slices, get in and around each slice as best you can.

Season with kosher salt, fresh cracked pepper or seasoning of choice.

Bake for 30 minutes, baste with butter and continue baking for another 20 minutes.

Potatoes will be crispy and golden brown.

Top with any remaining butter, fresh herbs and serve.