Hasselback Potatoes

Name: Hasselback Potatoes
Prep time: 30 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 8 medium Yukon Gold potatoes (about 2 pounds); 6 shallots, thinly sliced crosswise; Kosher salt and freshly ground pepper; 1/2 stick unsalted butter, room temperature, divided; 2 tablespoons finely chopped fresh sage leaves

Although impressive-looking, these potatoes couldn't be simpler. The finishing touch? A coating of sage butter.

Source: Everyday Food, November 2012

1 hour 45 mins 30 mins 8

Total Time Prep Servings

Ingredients

8 medium Yukon Gold potatoes (about 2 pounds)
6 shallots, thinly sliced crosswise
Kosher salt and freshly ground pepper
1/2 stick unsalted butter, room temperature, divided
2 tablespoons finely chopped fresh sage leaves

Directions

1. Preheat oven to 375 degrees. Make deep cuts into each potato, 1/4 inch apart, without completely cutting through. Place shallots in each cut (using about half the shallots) and season with salt and pepper. Arrange potatoes, cut sides down, in a 9-by-13-inch baking dish; dot with 2 tablespoons butter. Scatter remaining shallots around potatoes.
2. Tightly cover dish with foil and bake until potatoes are tender, about 40 minutes, flipping halfway through.
3. Uncover and bake 15 minutes. Meanwhile, combine sage and remaining 2 tablespoons butter. Increase oven temperature to 450 degrees. Top potatoes with sage butter; scoop up loose shallots and divide among potatoes, then bake until golden and crisp, 10 to 15 minutes more.