A hasselback potato is simply a baked potato, except that the potato is cut into very thin slices almost down to the bottom.

These baked hasselback potatoes look like they are difficult to make, but in fact, they’re incredibly simple.

You start by cutting a layer off of the bottom of each potato, just enough so they don’t roll. Then you cut slits across the potatoes with a sharp knife, taking care not to cut all the way through.

To cut the potato perfectly take two wooden spoons or two chopsticks and place them either side of the potato, so you don’t accidentally cut too far.

Brush the potatoes with a mixture of olive oil, garlic, rosemary and lemon zest, making sure it gets in between the slices.

The result is baked hasselback potatoes crispy and golden on the outside, soft, creamy and loaded with flavor on the inside.

There are a million variations you can try: with parmesan cheese, chives and sour cream, bacon, cheddar cheese, crumbled feta cheese and spring onions, etc.

I love serving these baked hasselback potatoes when we have guests, I always get lots of compliments.

See the full recipe here at http://aseasyasapplepie.com/baked-hasselback-potatoes/

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