Skillet Hasselback Chive Potatoes

Which do you like better – a baked potato or a Hasselback potato? As far as presentation goes, the Hasselback Potato wins every time. But that’s just my opinion, what do I know? I can tell you this, a Hasselback Potato is a bit more work. Then again, that’s what makes them so pretty.

There are times when I will make myself a Hasselback potato for lunch. Nothing else, just the potato with Chives from my herb garden. When we are having “company” over for grilled Rib-Eyes, I really like to serve Hassleback Potatoes. Since grilled steaks is more Hubby’s domain, making a nice side to compliment his steaks lets me strut my stuff.

Often when serving grilled steaks for dinner, it’s just the steaks and the potatoes. That leaves us more room for yummy things like a chocolate layer cake for dessert.

Skillet Hasselback Chive Potatoes
6 Russet Potatoes, medium
1/2 cup butter, softened
1/4 cup Olive Oil
6 tablespoons Chives, chopped
2 teaspoons Kosher Salt
1 teaspoon Black Pepper

Heat oven to 450 degrees.

Scrub the potatoes, then slice them into thin slices, leaving the bottom 1/4-inch uncut. Nestle the potatoes in the bottom of a cast-iron skillet. Set aside.

Using a fork, mash the butter with olive oil to create a soft paste. Chop chives, whisk into the butter mixture.

Sprinkle salt and pepper over the potatoes. Brush butter-chive mixture into the potatoes, pressing as much as possible between the slices. Reserve a little of the butter for brushing over the potatoes once baked.

Place the cast iron skillet into the oven. Bake potatoes for 45 minutes. Check for doneness. If necessary, bake an additional 15 minutes or until tender.

Remove from oven. Brush with reserved butter while still hot. Serve and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen