“Any intelligent fool can make things bigger and more complex. It takes a touch of genius, and a lot of courage, to move in the opposite direction.” -Albert Einstein.
Today we’re keeping things simple.
Because as humans, we tend to make things much more complicated than necessary.
You’ve invited your husband’s boss to dinner, and want to impress him, so you find the most gourmet-looking meal on Pinterest and start making a grocery list. Hours of hard work later, you’ve produced a delicious meal. But as soon as everyone leaves, it’s time to address that giant stack of dirty pots, pans, mixing bowls and spoons in the kitchen sink…
What if instead, you just simplified your life and baked a potato?
Next time you’re trying to impress someone (your boss, your boyfriend or your long-time-no-see-childhood friend), keep these Cheesy Hasselback Potatoes in mind. They only require 1 pan, a knife, a cheese grater and a few simple ingredients, and before you know it, you have a gourmet-looking side dish ready to impress any guest.
Because of our simplicity theme we’ve got going here, this Cheesy Hasselback Potatoes recipe is as simple as it gets. But, if you’re feeling bold and want to get more creative, this is the recipe to do it with. We’ve made these with russet and sweet potatoes, stuffed them with peppers, onions, turkey bacon and jalapeños. We’ve used cheddar cheese, feta and pepperjack, and experimented with different sauces, spices and seasonings. Get creative! You can turn this side dish into a complete meal with just a few tweaks…
Because some days are just potato days.
- 4 large russet potatoes
- 1/2 Tbsp. extra-virgin olive oil
- 1/2 Tbsp. butter, melted
- Fresh pecorino cheese, grated (can substitute freshly-grated parmesan)
- Kosher salt and freshly-ground pepper
- Your favorite seasonings and herbs (dried thyme, oregano, basil, etc.)
- Fresh herbs for topping (we used chives)
- Preheat the oven to 425°
- Make 1/8'' thick slices across each potato. (To help keep the slices uniform, it's helpful to place the potato lengthwise between wooden spoons or chopsticks and slice down until hitting them).
- Place the potatoes on a baking sheet lined with parchment paper and brush with olive oil, making sure it gets down into the cracks.
- Sprinkle with salt, pepper and any additional seasonings you'd like.
- Roast for 30 minutes, baste with butter and continue roasting for another 30 minutes.
- For the last 5 minutes of roasting, sprinkle the cheese over the potatoes.
- Remove from the oven when the potatoes are crispy and golden brown and the cheese is melted.
- Top with fresh herbs and serve.
*Get creative! You can stuff the potato cracks with anything you'd like. Bacon, sautéed peppers, feta cheese, caramelized onions, jalapeños, etc. Also great using sweet potatoes and sprinkling with cinnamon.