Hasselback Potatoes

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or foil for easy cleanup.

Wash and dry the Baking Potatoes. Place each potato between two chopsticks or the handles of wooden spoons to stop your knife before it cuts all the way through, and make thin, even slices about 1/8–1/4 inch apart along the length of each potato.

Melt the Unsalted Butter in a small saucepan or in the microwave until fully liquid.

Brush some of the melted butter generously over the outside of each potato and carefully into the cuts so it seeps between the slices.

Season the potatoes with Salt and freshly ground Black Pepper, making sure some falls into the openings for even flavor.

Gently sprinkle Breadcrumbs into the slices and over the tops — pressing lightly so they adhere — for an extra crunchy finish.

Place the potatoes on the prepared baking sheet and roast for 45–60 minutes, basting every 15–20 minutes with more melted butter, until the outer edges are deeply golden and the centers are tender when pierced with a knife.

If you want extra crunch, switch the oven to broil for the last 2–4 minutes, watching closely so the crumbs brown but do not burn.

Remove from the oven and let rest for 5 minutes before serving so the potatoes settle and the slices fan beautifully.