Malibu Cooking Program Day 12 of 15: Baked "Hasselback" Potatoes

Time to Prepare: 1 hour and 20 minutes total (20 minutes active)


6 russet potatoes (about 6” inches in length)

olive oil (or butter)



seasonings and herbs of choice


Preheat the oven to 450 degrees while you prepare the potatoes.

Slice the tops of the potatoes into thin slices, being careful not to cut all the way through. The simplest way to avoid going all the way through is to place chopsticks or wooden spoons on either side of the potato while cutting. When cutting the potato, cut thin. Aim for under ¼ inches for each “slice”.

Set sliced and fanned potatoes in a greased baking dish and apply olive oil. Using a brush, spray bottle, or even just a spoon for drizzling --apply olive oil (or melted butter) liberally to the potatoes, coating the tops and sides, as well as the spaces in between the slices.

Apply salt, pepper and seasonings to taste, and bake for one hour, or until golden brown and crispy. Apply one more coat of olive oil (or butter) after pulling from oven, and another dash of seasonings if desired. Potatoes should be crispy on the outside and smooth and creamy on the inside.

Serve immediately and enjoy.

Editor’s Tip: For an extra crispy potato, Bake in the oven for one hour as directed, but at the 30 minute mark, take the potatoes out of the oven and apply another coat of olive oil (or butter) to the potatos. Then return to oven and finish baking for the last 30 minutes.