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Hasselback Potatoes

SERVES: 4 PREP: 20 minutes TOTAL TIME: 1 hour 40 minutes
Hasselback Potatoes

Hasselback Potatoes

SERVES: 4 PREP: 20 minutes TOTAL TIME: 1 hour 40 minutes

Hasselback, Girl.

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).

  • pounds (about 4 medium) russet or Idaho potatoes

  • 6 tablespoons butter, melted

  • cup olive oil

  • 2 tablespoons chopped fresh thyme

  • teaspoons kosher salt

  • ½ teaspoon freshly ground black pepper, plus more to taste

  • ¼ cup finely grated Parmigiano Reggiano cheese

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