Just like beans and rice, potatoes are always good but need some variety to enjoy them multiple days a week. Baked, mashed and crispy cubed potatoes are all of my got to options when I have potatoes sitting around. I always forget how awesome sliced hasslelback potatoes are. Part of the reason is because they take about as long as regular baked potatoes do in the oven (too long). Putting this on the blog will remind me to make these more often. They’re sooo good. I always give up before they’re hella crispy. Part of that is because I DON’T pour extra oil inside all of the slices and because as soon as they’re edible I’m ready to pull them out of the oven. To review on how to make these nice and crispy; slice potatoes thin (even thinner than what you see in the picture and coat inside & out with oil. <— again, that’s going the extra mile.
potatoes, oil, salt
- Slice potatoes about 80% of the way down. Place chopsticks or the wooden handle of a knife or spatula beside the potato to make sure you don’t slice all of the way through.
- I throw mine in a bowl and coat with 1 TB of oil. To make it extra crispy add extra oil and make sure it gets inside slices. I half ass this step but plan to give it my all next time.
- Add a dash of salt
- Throw in the oven for 50+ minutes at 400 degrees. Poke the center with fork or toothpick to make sure the middle is done. The more crispy the edges are the happier you’ll be. ENJOY
For more details on this recipe watch my video below