Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.
Ingredients
Method
Preheat the oven to 450 degrees F.
Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
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