Hasselback Potatoes

Recipe courtesy of Ree Drummond
Show: The Pioneer Woman | Episode: Anniversary
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1 hr 10 min
10 min
6 servings


  • 8 tablespoons (1 stick) butter, softened
  • 1/2 cup extra-virgin olive oil 
  • 1/3 cup finely chopped chives 
  • Kosher salt and freshly ground black pepper 
  • 6 medium russet potatoes, scrubbed 
Hasselback Potatoes


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.