Sliced Baked Potatoes

Have you had Hasselback potatoes before? For the past few years I’ve seen them all over my pinterest throughout the holiday season, and I was curious. I mean, there isn’t much better than a baked potato, and the prospect of getting the butter inside the potato as you bake it was irresistible.

If I were to choose my two favorite ingredients in the kitchen they would be salted butter and red pepper flakes. So simple, but both add a depth and complexity of flavor. I use them in everything from roasted turkey to grits, and they’ve become a staple in my pantry. On potatoes, there’s nothing better (unless the potatoes are mashed, and then, mayonnaise).

Sliced Baked Potatoes

5 yukon gold potatoes

1 stick of salted butter

2 tbsp red pepper flakes

1 tbsp salt

4 cloves garlic, minced

2 tbsp olive oil

Heat oven to 425F.

Wash the potatoes and slice, short ways, from the top down, stopping just short of the skin. The potatoes should stay attached in one piece held together by the bottom skin.

Top with cubed butter, spices, and minced garlic. Roast for 30 minutes, and then brush with olive oil. Roast an additional 30 minutes. Serve hot.