Crispy, crunchy, salty, sweet--however you prefer your spuds, there’s a potato recipe for that. And for everyone who loves the oven-crispy edges, we have the perfect cooking trick for you.
Instead of picking around the soft centers of roasted potatoes or hoarding all the crunchy fries for yourself, use this trick to maximize the crispiness of your potato for a ratio that leans further toward your preferences. Make all of your spuds hasselback potatoes. All of you need to do is slice the potato thinly, but stop just before the knife slices through the bottom. Gently spread the slices apart with your fingers so they fan out slightly.
You can fill the slots between slices with a range of ingredients or spices based on the flavors you love; try rosemary for fragrant potatoes, butter for rich Russets, and slices of bacon for super-savory spuds. There are endless combination possibilities, so feel free to pile the potatoes on your menu all week long.
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