How to Make Hasselback Potatoes

Move over French fries, theres a new spud in town!  Here is a universal truth kids agree on:  potatoes are best prepared when they are cut into fries, deep fried until the thin outer shell is crispy and golden, seasoned lightly with salt, and the centers are nice and soft.  French fries always make the top of the list as to what kids love to eat.  However, potato chips which are thinly sliced fried potatoes are probably a close second.  But what if we could marry these two popular methods of preparing potatoes and turn it into something healthier? Is that something worth exploring?  You bet! Today Im excited to share with you a simple version of Hasselback potatoes.  This recipe calls for Yukon gold potatoes with the skin left on and then thinly sliced stopping just before the potato is completely cut through, to keep the potato intact.  The potatoes are brushed with a little bit of butter (or olive oil), lightly seasoned with a little bit of salt and pepper, and then partially baked in high temperature heat to ensure that beautiful salty crispy skin even grown-ups love. Halfway through the baking process we brush a little more butter all over the potatoes and add some additional seasonings before baking for another twenty-five minutes.  Best served hot (not straight from the oven but 5 minutes after pulling them out), these Hasselback potatoes tastes like delicious French fry potato chips with crispy edges and soft centers. Kids and grown-ups love eating these and I hope your family will too. Enjoy!

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Alice Currah is the publisher of popular food blog, Savory Sweet Life. Her approachable everyday recipes are accompanied by beautiful step by step photos and have been featured online at Martha Stewart, Real Simple, The Pioneer Woman, Epicurious, Bon Appetit, Saveur, iVillage and many more. In March 2010, Forbes.com featured Alice as one of Eight of the Very Best Food Bloggers. You can find her on Twitter, Instagram, or Facebook.