• The frilly Hasselback (Swedish) potato is an impressive spud but takes no more time and little more effort than your basic baked potato. They combine the taste of crispy fries with the creaminess of mashed. 



  • 6 large yellow potatoes, unpeeled, washed and dried 
  • 3 tbsp Garlic olive oil
  • 3 tbsp Rosemary olive oil
  • 1 to 2 tsp Kosher salt
  • 1tsp freshly ground black pepper


    Heat oven to 425 degrees. Cut 1/4-inch horizontal slits in potatoes, stopping before cutting through to keep potato intact. You can use two chopsticks lengthwise on either side of potato as a guide to prevent cutting all the way through. In measuring cup, whisk olive oils, then brush all over potatoes, especially between slits. Arrange potatoes, not touching, in a baking dish or cast iron pan. Generously, season with salt and pepper. Bake for one hour, then remove and brush tops and sides with more olive oil mixture. As necessary separate the slits to add olive oil. Bake for an additional 30 minutes until tender and edges are crispy. Serve immediately. Have extra olive oil and sea salt on hand for drizzling and sprinkling.