From Hasselback Potatoes
- 4 medium to large annabelle potatoes (or you can use russets – you want the long shape), scrubbed clean with skin left on
- 1/2 stick unsalted butter
- salt and pepper to taste
- Optional: 1/2 cup grated cheese of your choice
Preheat oven to 425 F.
Lay two wooden spoons flat on your cutting board and place each potatoes in between the spoons. Cut slices 1/2 cm apart. The spoons will prevent your knife from cutting all the way through. You want an accordion look.
Using a vegetable peeler, cut thin slices of butter from the stick. Place each slice into each of the cuts on the potatoes. Sprinkle with salt and pepper and place in a casserole dish. The butter will melt.
Bake in the oven for 45 minutes, basting occasionally with the butter that has melted into the bottom of the casserole dish. If you are using cheese, sprinkle it on top of the potatoes about 15 minutes prior to the end of the cooking time. They are done when they are brown and crispy on top and tender inside.