Guest
These Hasselback potatoes are an impressive (and delicious!) side dish. Cut into a fan of thin slices, they're crisp on the edges and tender in the middle. Hasselback potatoes! If you need a potato-y side dish for a special meal this season, I can’t recommend these fancy-looking spuds enough. They’re cut into thin slices most of the way through but left intact at the bottom, so the slices form a kind of fan. As they bake in the grill or oven, the slices become tender in the middle and wonderfully crisp around the edges, channeling their inner potato chip. So delicious! The concept of the hasselback potato is nothing new–it dates back to the 1950s when the potatoes were first served at the Hasselbacken Restaurant and Hotel in Stockholm–but this recipe has two touches that I think make it special. First, you can put sage leaves between the potato slices before roasting, infusing the potatoes with a warm, earthy flavor. Second, serve the potatoes with homemade garlic butter, which is exact
