HASSELBACK POTATOES

by Johanna Thompson

Our friend and favorite salty human Chef Ben Randall shared this recipe for his family favorite. 

INGREDIENTS

  • 8-12 Yukon Gold Potatoes (depending on size)
  • ¼ cup melted butter, olive oil, or duck fat
  • Pixie Dust Shiitake Cremini Salt
  • Black pepper (Chef Ben likes this one)
  • ¼ cup melted butter
  • Sliced Green Onions

DIRECTIONS

  1. Preheat your oven to 425 degrees.
  2. Slice the potatoes almost all the way through 5-6 times, so that they still hold together at the bottom.
  3. Drizzle with the melted butter, oil or duck fat.
  4. Season with black pepper and Pixie Dust Shiitake Cremini Salt.
  5. Roast in the oven for 45 minutes.
  6. Drizzle with the remaining butter and continue to roast for 30 more minutes.
  7. Remove from the oven when the potatoes are crispy.
  8. Sprinkle with green onions & serve.