Hasselback Potatoes

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I didn't think these were worth the time and effort. They needed to cook longer. It was a pain to cut them without cutting all the way through them!! It was also a pain to have to keep basting them. I think that traditional baked potatoes with all the fixin's are better!!

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These potatoes were excellent.. Will make again..

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This is a great recipe for your basic russet potato. I basted it with some garlic butter when that ran out I used the broth mixture. This is now my "go to" potato dish. The potato turns out tender and so flavorful.

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Great potatoes Emeril. My husband and I enjoyed them and I am sure will enjoy them over and over again with many different recipes.

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These potatoes were a hit and everyone loved them. I had two complaints the basting every five minutes was a little annoying! I also think it needed about 1/2 cup of chicken stock because the small pan I used was completely dry when they were done and a little burned on the bottom (not the potatoes the pan other than that they were great!

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I too found these to be a lacking in flavor so I use a mixture of half olive oil and butter and add chopped garlic, rosemary and thyme. Put into mircowave and heat till butter melts then baste liberally. Generously salt and put fresh pepper. Baste about every 15 mintues till golden brown. If you're having problems cutting try placing wooden chop sticks on each side to prevent slicing all the way through. These are great and can be made ahead of time and reheated.

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Not so good. Bland and boring.

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Maybe I did something wrong but these were rather dry and didn't have a lot of flavor.

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For the poster who was concerned about cutting the potatoes without going through. Place the potatoe next to the handle of a wooden spoon. The knife will stop there and not go through the entire potatoe. If you have two same size spoons, then put the potatoe between the spoons and cutaway.

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I tried this when I saw Paula Deen and Robert (from Impossible Dinner cook them. They are too dry. Will try again with some changes.