I saw this technique for Hasselback Potatoes go by on a food blog or two this fall and we decided to try it out to go along with pork chops one weekend for dinner. I can’t track down which specific recipe I used but the preparation was pretty straightforward. Slice almost all the way through the potatoes, brush with butter/olive oil, season liberally, we stuck some sliced garlic and whole sage leaves in between some slices (to go with the pork) and popped them in the oven at 400 degrees or so. Problem was, we didn’t allow enough time for the potatoes to cook before the pork was ready, the top part was done (but not really crispy, which is the goal) but the bottom was still a bit toothsome. Timing multiple dishes has always been an Achilles heel of mine and I think this dish fell prey to that. I definitely want to try this again though and allow lots of time to cook the potatoes. Although this variation turning the dish into a Hasselback Potato Gratin Casserole looks pretty delicious too.

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