MEL × RIVERBEND: Easy Hasselback Potatoes
RECIPE SPONSORED BY RIVERBEND GARDENS | PHOTOS BY EMILIE IGGIOTTI
Holiday traditions are evolving in our home
I love mash as much as the next gal, but we’ve traded in regular mash for sweet potato mash in our house during the holiday season as a means to get more color on the plate. We now make these fun little hasselbacks for those who still want a good ol’ potato side dish with their main. They’re incredibly simple to make and result in crispy outside, fluffy inside goodness.
Three to four small potatoes per person
Optional: cheese, fresh herbs like rosemary or flavored salts for an added twist
10 mins prep + bake 40 mins at 425°F
- Cut slits into the potatoes every ⅛ inch leaving the bottoms intact.
- Brush olive oil on & sprinkle with salt.
- Bake for 20 mins, then brush on more olive oil & bake for the remaining 20 mins.
- Serve immediately with fresh herbs or plain.