There are lots of foods named after hotels (Waldorf salad, a Louisville Hot Brown), but there’s only one Hasselback potato, which was named hundreds of years ago at—you guessed it—the Hasselbacken Hotel in Stockholm. Now, I love my potatoes, but I have never met a spud with as much potential for crispiness as this one. It’s like two dozen individual thick-cut chips all held together by a potato boat you can fill with herbs or cheese, or just leave plain and enjoy for all their crispy crunchy potato glory. (Pro tip: try it with sweet potatoes, too).
1½ pounds (about 4 medium) russet or Idaho potatoes
6 tablespoons butter, melted
⅓ cup olive oil
2 tablespoons chopped fresh thyme
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper, plus more to taste
¼ cup finely grated Parmigiano Reggiano cheese
The easiest recipe on the table.
French fries, who?