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Hasselback Potatoes

Before you get started, here are a few tips:

1. Place a wooden spoon next to the potato while you slice it. Your spoon will stop the knife from cutting all the way through the potato.

2. Run water between each slice in the potato to get rid of the starch that acts like a glue. This will lead to better fanning.

3. Brush the top of the potato and in between the slices with pasture-raised, bacon grease and/or butter before it goes in the oven. Once it's done, then you can add the butter, cheese or other toppings and pop it back in the oven until the cheese melts. 

Makes four potatoes

4 large potatoes
4 tablespoons bacon grease (we use smoked only, no nitrates or curing)
4 tablespoons butter, melted
Cheddar cheese, scallions, pepper, bacon bits all optional but great!
Kosher salt

Preheat your oven to 425 degrees.

Scrub your potatoes well and place them on the counter next to a wooden spoon. Cut thin slices through your potato, using the wooden spoon to keep you from cutting all the way through it.  Leave the last 1/4 inch of potato in tact.

Run water in each cut to remove the starch. Place potatoes on parchment paper and tray, cut side up. Brush the bacon grease and butter on top of the potato and in between each slice. Bake for 45-50 minutes or until the inside is soft.  
Once the inside is soft, drizzle the butter on top of the potato and inside the slices. Place the cheese or other toppings inside the slices and on top and bake for another 5 minutes until the cheese has melted. Sprinkle with kosher salt to taste and serve.

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