Sifting through my saved recipes to see what I can feasibly make and today I landed on the Potato Hasselback from Food and Wine Magazine. I love potatoes and the Hasselback is in the end just a really pretty version of a simple baked potato.

The recipe calls for small Yukon gold potatoes peeled but I only had russet potatoes on hand and thought I’d give it a shot with these instead and it worked out just fine. I didn’t see the need to peel these guys and while it may have been a prettier presentation there’s nothing wrong with the skins and I’m sure they’re packed with nutrients so why not try with it on.

The hardest part of a potato Hasselback is not cutting all the way through when making the slices. I had a couple of hiccups but it didn’t ruin the taste or function at all so it’s not a big deal. These guys get baked and basted with butter throughout the whole process for about 40mins. Once they got soft and opened up a little more I topped them with breadcrumbs (I like panko) and roasted it all for another 10 mins and seasoned with some salt and pepper to taste.

Visually really pretty but it wasn’t a complicated dish and tastes pretty much like a regular baked potato so this may be one of those “cook to impress” kinda things. I like simple recipes, they boost my confidence with cooking and with potatoes, I’d never say no to some leftovers!