Butter-Basted Hasselback Potatoes
Four russet potatoes cut into thin connected fans, basted with melted butter in two stages, and baked until the centers are tender.
Ingredients
Potatoes
- 4 medium russet potatoes about 8 ounces each; scrubbed and dried
- ½ cup unsalted butter melted; divided into two ¼-cup portions
- to taste salt and black pepper
Instructions
- Heat the oven to 425°F. Scrub and dry 4 russets, about 8 ounces each. Stabilize them on a board and make slices approximately ⅛ inch apart, stopping above the base. Wooden cutting stops help, but watch the lower tapered ends.
- Set potatoes apart in a rimmed baking dish. Brush with ¼ cup melted butter, season with salt and pepper, and bake for 30 minutes.
- Brush with the remaining ¼ cup butter, carefully directing it into the opened cuts. Bake another 30–45 minutes or longer until the central flesh is completely tender and the edges are golden.
- If the outside colors before the middle softens, tent loosely with foil and continue; uncover near the end for crispness. Rest 5 minutes, then lift with a broad spatula and serve one per portion.
Notes
Approximately 60–75 minutes baking for four similar 8-ounce potatoes. Larger potatoes need longer; a tender center determines readiness.