Hasselbacken Potatoes

Who doesn't like a potato?

Well I honestly have never met a potato I didn't like but sometimes you just need to spruce up a staple veg like a potato. And it just seems like this classic "old timey" way of making a potato is having a major come back. So...give it a shot!

Shopping List:

golden potatoes (or any one of your favorite kinds)

6 tbs butter - melted

panko breadcrumbs

S&P

1. Preheat the oven to 425 degrees.

2. Cut each potato leaving about 1/2 an inch in between the next cut. Do not cut all the way thru the potato. Add S&P and drizzle of the butter. Tip - use a pair of chop sticks on each side to give you some guard rails when cutting the potato and ensure your knife doesn't cut all the way through.

3. Roast the potatoes on a baking sheet basting with butter every so often. 10 minutes before the potatoes are done sprinkle on a bit of panko breadcrumbs and drizzle with the remaining butter.

The insides will be soft with each ring having just a bit of crunch. Yum!